I’m smoking my first ever pastrami tonight which is just a very thin brisket flat no more than an inch and a quarter, and only about 2 pounds. I put it on 4 hours ago and wrapped it in foil at 170, it’s now 190° just wondering when I should take it off, at what temperature? Should I take it to 205° like I would normally a brisket? Or should it come off sooner being a cured product?
Thanks
Thanks
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