I am hoping for constructive criticism....I attempted pastrami, but it was ..not so good ....
Took an existing corned beef and de-saliented it over 48 hours changing the water every 6-12 hours ...applied the rub in the system for Katz pastrami ...smoked it at 225* until it got to 185 internal temp....
Should I have stopped and then steamed it or...should I have carried on to 203* internal temp?
Please advise accordingly, I want to try again ....soon! lol
It probably was not done when you pulled it. Use a probe or instant read thermometer and start checking for probe tender in the low 190s*. The probe should slide in with almost no resistance. That's when you should pull it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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