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Unread 09-17-2012, 10:31 AM   #9
Moose
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To answer your questions, hickory might be a tad strong - I would go with a mellower wood like pecan, oak, apple, or cherry. You can read about my most recent pastrami cook HERE.

We used an electric rotary slicer to get nice thin slices:





We also steamed the slices before we built the sandwiches. Makes a huge difference.
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