Going to do this pastrami smoke this weekend, for the first time. I have a 3lb Nathans Famous corned beef (flat) desalinating right now for a cook on Saturday. Any guesses on how long it will take? Planning on a no steam/203/cambro cook, as I'll be at camp and have a limited availability of cooking apparatus. Will be smoking on a Weber Kettle/SnS setup. I just want to make sure I get it going early enough to eat it around 5-7 PM. Thanks for your help. BTW, joining this site has taken my grilling/smoking skills far above where they were before!
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I just did a 4 lb one Saturday, at 225 it took 14 hours last two hours i wrapped it. Mine was on my kamado Joe -
Smoke at 225-250 until IT of 155 then wrap in pink butcher paper, if you have it, until desired temp/probe tenderness. I personally avoid foil with cured meats as I once had a "lasagna cell" incident that ruined the whole mess. Timing: give yourself at least 12 hours. You can always cambro if it comes off early. If you could find a way to steam it it will cut your time down by a few hours.Last edited by CaptainMike; June 14, 2018, 09:02 AM.Comment
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