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Mark: Rooftop Smokehouse
Net weight:
Black Angus beef brisket pastrami that undergoes a 60-day brining and curing process and then smoked for 18 hours using traditional techniques at the Rooftop Smokehouse, Black Angus beef of domestic origin.
Mark: Rooftop Smokehouse
Net weight:
Black Angus beef brisket pastrami that undergoes a 60-day brining and curing process and then smoked for 18 hours using traditional techniques at the Rooftop Smokehouse, Black Angus beef of domestic origin.
