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Last month i joined my online painting classes, now I am working on my small painting project and also I join, just looking for complete painting Kit, I saw some wonderful sale on Cyber Monday Sale 2020 , one of my friend buy from there, guys do you know about this sale?

Good morning guys! Is traeger grill actually very useful? I got it that it is a Wifi connected grill. How does it work? Is the difference very significant from the ordinary grills? I would love to get one at https://www.used.forsale/traeger-grill. What do you think?

Super smoked pastrami. Need we say more? This brined brisket is wrapped with some super smokin' flavor, thinly sliced and loaded on rye with a creamy, homemade thousand island dressing. DIFFICULTY 4/5 PREP TIME 45 MINS COOK TIME 9 HOURS SERVES 8 - 12 HARDWOOD HICKORY INGREDIENTS PASTRAMI BRINE: 1 (5 LB) BRISKET 3 L WATER 1 1/2 TBSP PINK PEPPERCORNS 1 1/2 TBSP MUSTARD SEEDS 1 BAY LEAF 1 TBSP CLOVES 1 TBSP RED PEPPER FLAKES 2 CINNAMON STICKS 3 TBSP FENNEL SEEDS 3 TBSP BLACK PEPPER CORNS 1/2 CUP PINK SALT 2 CUP BROWN SUGAR PASTRAMI RUB: 2/3 CUP BROWN SUGAR 2/3 CUP KOSHER SALT 2/3 CUP BLACK PEPPER 1/2 CUP CORIANDER, GROUND 1 TBSP JUNIPER BERRIES, GROUND 1/2 TBSP RED PEPPER FLAKES SANDWICH: RYE BREAD 1 HEAD ICEBERG LETTUCE, SHREDDED 1 RED ONION, THINLY SLICED 1 CUP THOUSAND ISLAND DRESSING PREPARATION To make the brine: Bring water, sugar and salt to a boil and simmer until salt and sugar are dissolved. Remove from heat and add all remaining ingredients except brisket. Let brine cool completely. Place the brisket in a non-reactive container deep enough to hold the brisket and brine. Inject brisket all over with brine then pour remaining brine over brisket making sure it is fully submerged. Place in the refrigerator for 3 days.  Remove brisket from brine and pat dry. Combine rub ingredients and rub over brisket.  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set to Super Smoke mode if using a WiFIRE-enabled grill. Place the brisket directly on the grill grate and smoke for 6 hours. Increase the grill temperature to 300 degrees F and cook for 3 more hours. Wrap the brisket in foil and continue to cook until meat reaches an internal temperature of 195 degrees F.  Remove from grill and vent the foil allowing steam to escape to stop cooking. Cool in the refrigerator overnight. The next day, slice pastrami into 1/8 inch slices against the grain.  To build the sandwich: layer rye bread, thousand island dressing, iceberg, red onion, and pastrami. Enjoy!