Bill W. Michigan
TVWBB Guru
I have a pork butt that I have already brined and am getting ready to smoke it. I was thinking of making a Pork Pastrami with it. Now here is the question. When I smoke it should I pull it at somewhere around 150 degrees and then steam it or should I do it like pulled pork and pull it at 195 degrees. I don't know if anyone has done this but I have heard of turkey pastrami and I was just thinking why not pork butt. I love pork so why not pork pastrami. I am sure you guys will figure it out. Let me know
Thanks
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