So I was thinking about making another pastrami, and remembered all we learned form Doc Blonder about rubs being left on the meat not having much of an effect except for the salt. With pastrami, there's no salt in the rub because the meat has already been brined and has too much salt. (In fact we soak it in water for a day to reduce the salt.)
MH's recipe calls for applying the rub, wrapping tightly and refrigerating for a day or more before smoking. But does it make a difference? Can we rub and smoke on the same day?
MH's recipe calls for applying the rub, wrapping tightly and refrigerating for a day or more before smoking. But does it make a difference? Can we rub and smoke on the same day?
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