First, thanks to Chris for revisiting his pastrami cook. It motivated me to give it a try again.
I cured two bottom round roasts that were about 4 lbs each. I used Chris' dry cure, but due to the size/thickness of the meat, I let my roasts cure for 7 days. I took a risk that they wouldn't be too salty and would cure through and through.
Well, I rinsed and soaked the roasts (2+ hrs ... again fearing I'd be too salty) and then dropped them onto the WSM top rack. It took 4.5 hours to get the internal temp to 165 @ 250-260 degrees.
Came out great! And now I have a new item in the smokin' tool box.
Thanks Chris!!!
I cured two bottom round roasts that were about 4 lbs each. I used Chris' dry cure, but due to the size/thickness of the meat, I let my roasts cure for 7 days. I took a risk that they wouldn't be too salty and would cure through and through.
Well, I rinsed and soaked the roasts (2+ hrs ... again fearing I'd be too salty) and then dropped them onto the WSM top rack. It took 4.5 hours to get the internal temp to 165 @ 250-260 degrees.
Came out great! And now I have a new item in the smokin' tool box.
Thanks Chris!!!