I found a very well marbled chucky at Fresh Market a few months ago. I knew I couldn't make pastrami for a while, but I bought it anyway and froze it. It finished the corning yesterday and I soaked it today, and I plan on smoking it tomorrow. I will smoke until it's ready, and then cambro.
It's been so long since I made pastrami that I have forgotten at what point I pulled it. I want to slice, so I guess I need to pull it a little earlier than for pulled chuck roast. What say you?
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