Making my first pastrami tomorrow, already got thru the prelims and tomorrow into the smoker!
My question. With a prime brisket, separated , point and flat brined in accordance with recommendations from AR,
what should my final temp be for slicing for sandwiches? Seems like normal temps for brisket a bit high? 203 seems high. Temps are all over the map on the net. Thinking in the 175-185 range.
What say you?
Either way rubens will be made some time tomorrow!
My question. With a prime brisket, separated , point and flat brined in accordance with recommendations from AR,
what should my final temp be for slicing for sandwiches? Seems like normal temps for brisket a bit high? 203 seems high. Temps are all over the map on the net. Thinking in the 175-185 range.
What say you?
Either way rubens will be made some time tomorrow!
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