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
Glen Turton
glengrillin
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
Glen Turton
glengrillin
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