New to the Group -

[javaminit]

Thanks for the welcome and the sandwich!
/bc

[Redwng]

Welcome from St. Cloud, FL. Included a pic from a pastrami cook last year. Came out great and we like to use the leftovers to make a pastrami hash for breakfast.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[Skip]

Welcome from Minnesota.

[javaminit]

Ha! - I want to say 'thanks for the welcome' to everybody from Texas to Oregon and Alabama to New South Wales (and The 'Peg of course). I hope to have a few pictures and will lay out the steps I follow to make this pastrami - even if it turns out crappy.
I do have a question though regarding the sous-vide route (I plan to go that way to finish the beast and see what happens). But my question/observation is that on the coals, I would take the meat to 203-205F for the finish temp but the sous-vide instructions I've seen (jfmorris & DavidParrish) use a 195F number. I'm wondering why you wouldn't take the sous-vide to, say - 203F.
Thanks
/bc

[DavidNorcross]

Welcome from Virginia!

[Stuey1515]

Welcome from Oz, you will like it here.

I do my pastrami's using corned beef from my butcher, so I can't comment except to say that they rarely are a fail.

[willxfmr]

Welcome from Wisconsin. Glad you could join us!
I use the sous vide method you mentioned when making pastrami out of flats or points. Turns out perfect every time.

[MBMorgan]

Welcome from Colorado … and yes, you’re overthinking it. It’ll be great …

[Rob Johnston]

Welcome from Pittsburgh, PA!

[jgreen]

Welcome from Winnipeg.

[clb239]

Welcome from Farmville, Va...

[RichieB]

Welcome from Western Massachusetts.

[HawkerXP]

Welcome to the Pit!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois