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help with pastrami


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Posted by barb on March 23, 2012 at 10:22:31:

I have 9 pound full packer corned beef in my refrig. I want to smaoke it this weekend and make pastrami. How long should I soak in cold water to get some of the salt out? ANd when I'm smoking, should I wrap it in foil like I do brisket? Or will that ruin the nice crust on the outside that I'm working towards with the pepper and coriander?



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