For those who cook pastrami all the way to 200°+ on the smoker, do you eat it right away, or do you rest it for any appreciable amount of time?
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- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Weber Smokey Joe Charcoal Grill 14"
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Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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David E. Waterbury
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Its gotta cool a bit or it can fall apart while slicing. I usually wrap in foil and put it in the oven turned off for an hour or so.
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I give it 100% the same as a brisket, including faux cambro hold time of 1-2hrs. Tough pastrami isn't as delicious IMO. Pro tip: much easier to slice on the slicer tomorrow out of the fridge.
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Pastrami sliced thin, pile high between grilled Rye Bread, add Sauerkraut, and 1000 island. Taters, and PBR on the side.,
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Yeah. I don't do kraut or 1000 Islands/Russian dressing. I know, I know. . .🥺😣😳 I just like my pastrami hot on a roll (and I'm learning to like rye if it doesn't have caraway seeds) with a spicy brown deli mustard.
I made homemade Russian dressing once. I could get it down, but didn't love it by a long shot.
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