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In Reply to: Joe Y's Pastrami posted by Don, Dueling Bubbas on March 14, 2014 at 15:18:35:
The closest I can describe it is "al dente". Sliced really thin the pastrami doesn't pull apart like a slice of BBQ'd brisket, but it does pull apart with a little more pull. BBQ'd brisket is melt in your mouth tender, thin slices of this pastrami are not tender like that, but you're not gnawing them endlessly trying to get it to something you can swallow/choke down. Sorta like the difference between a full cooked tender pasta and an al dente pasta that gives you a little firmness before sliding gently to the gullet. I don't find it an unpleasant texture at all; on the contrary, I enjoy it. My wife took some to work and folks that didn't get any were asking about it because of the comments they'd heard from those that sampled it. Have not done a corned beef brisket to 200, not sure how that'd turn out, I assume it'd be very tender. Gonna try a pastrami rubbed Ginsberg corned beef flat today to 165, then tent with foil and oven-steam it with red wine to 185. Will report. Here's a link to a recipe for Montreal smoked meat,
Hope this helps.
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