Extra Cured Pastrami?


 
M

MLan

New member
Hello all,
I'm new to smoking and my 14.5" WSM. This is my second go at making pastrami using the recipe here from Chris Allingham. The first one tasted great but was dry. That was on me for not pulling it at the right temperature. For try #2, I have it brining for two extra days due to some scheduling issues. I started it soaking this AM (Sunday 8/23) and plan to smoke it tomorrow, leaving it soaking overnight.
Anything I should be concerned with because of the extra brining?
 
I cooked one a while back that was a brisket flat. I cooked it up to brisket tenderness (around 200 degrees internal) and sliced and served it that way and it was awesome. There are several approaches you can take. You can certainly cook it lower and slice it very thin for sandwiches.
 
You must log in or register to reply here.

 

Back
Top