Originally Posted by neuyawk
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 did not steam it but did double wrap it in butcher paper and packed in a cooler with a large pork butt and chuck that I had smoked. I'm sure that helped.
New Braunfels El Dorado USA, The BEAST whole hog rotisserie, Weber Smokey Joe, The Mini Beast , Thermapen, Maverick ET732, 100 acres of Hickory and Oak hardwoods.
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