David Lohrentz
TVWBB Pro
Question for those familiar with grass-fed brisket: how well will this work for pastrami? The beef in question is Scottish highland beef from this source.
Bonus pastrami question: Why is it that many delis steam their pastrami until tender, rather than have it smoked till tender? Is it because of ease of service? Or do they really like the results best that way? Or is it just that the commercial pastrami producers do it that way so the delis have no other option? Or some other reason?
Bonus pastrami question: Why is it that many delis steam their pastrami until tender, rather than have it smoked till tender? Is it because of ease of service? Or do they really like the results best that way? Or is it just that the commercial pastrami producers do it that way so the delis have no other option? Or some other reason?