- Jun 1, 2019
- 274
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I think unless you were a total purist, (or devoted to one particular deli over another), your chances of getting an acceptable product is better than average. Smoking the flat and a point will allow you to dial-in your preference for a mix of fatty and lean slices on a sandwich, which is a debate in itself.
One description I've heard was that Montreal beef is made from cured beef, and pastrami is made from corned beef.but the spices are also part of the cure so I’m guessing the flavor will be off (bland?). Maybe let it sit in the coriander/pepper an extra day or two.
Good idea to bag the salt on this project. Soaking won't get all the salt out of corned beef. Looking forward to this one. Good luck and keep us posted.I’ve seen some nice pics smoking with spog(sans salt) and the spice pack, so I may just do that for this one.