View Single Post
Old 02-08-2010, 03:08 PM   #8
On the road to being a farker
Join Date: 07-22-09
Location: Hollywood, FL

Originally Posted by Skidder View Post
I think the trick to good N.Y. deli pastrami is to cure it then dry rub with a good pastrami rub, smoke it till 165/170 then steam it till 200 internal temp. Mine is steaming as we speak.
Now I'm curious..if steamng a pastrami makes it tender and moist can't you do the same to a brisket after smoking it? My briskets invariably turn out tough and dry.
nolesfan954 is offline   Reply With Quote