Originally Posted by Skidder
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.