Going to try making some Pastrami. Gonna buy a Corned Beef flat.
Questions are:
What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches.
What do you recommend for smoke? Have an AMNPS and a number of diff pellets so I am open to ideas.
TIA
dave
Questions are:
What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches.
What do you recommend for smoke? Have an AMNPS and a number of diff pellets so I am open to ideas.
TIA
dave