Meathead, if you are perusing the posts: did you revise the Pastrami smoking done temperature from 190/200 to 165 at some point? I just noticed that the recipe I had downloaded some time ago and what is posted now seems to be different.
Which leads to my second question: I do the close to Katz's Pastrami recipe without any variation and get great taste BUT
often have really dry Pastrami. Now it might be that I have been using the old temperature of 190 but I want to know how others have been doing. Thanks for any help.
Which leads to my second question: I do the close to Katz's Pastrami recipe without any variation and get great taste BUT
often have really dry Pastrami. Now it might be that I have been using the old temperature of 190 but I want to know how others have been doing. Thanks for any help.
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