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Unread 11-29-2012, 10:56 AM   #9
Moose
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Quote:
Originally Posted by neuyawk View Post
Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.

Here's a link to my most recent pastrami cook that details the steaming and slicing:

http://www.bbq-brethren.com/forum/sh...d.php?t=140226
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