So I am half way through making pastrami, I brined 5lbs brisket (point) for 5 days, spiced and smoked it yesterday at about 200F for 5hrs, the meat got to about 160F. But then life got in the way and I had to stick it in the fridge to be finished today. I'm not firing up the kamado again so now I can choose:
Slow cooker
Pressure cooker
Sous vide
Which method should I go to next for lovely moist pastrami? And how?
Slow cooker
Pressure cooker
Sous vide
Which method should I go to next for lovely moist pastrami? And how?
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