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In Reply to: Re: help with pastrami posted by BowtieBill on March 23, 2012 at 10:58:27:
I like to soak in cold water for a couple of hours, then rinse once. Season with lots of fresh cracked pepper and coriander then smoke to an internal temp of 170-75*. Perfect for slicing. No need to wrap. The big boys finish their pastrami in a steam bath. To me, that removes the crust that I like.
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