03-31-2013, 11:22 PM
Join Date: 12-18-10
Location: Pleasanton, Ca
Smoked Pastrami question
Ok, so I've got a corned beef point that I am desalinating in a tub of water. I'll let that go 2 days with water changes.
Then my plan is to hang that puppy in my cold smoke house for 6-8 hours to pick up some smoke.
Then I rub it and cook it on my egg.
Anybody done something like that?? Is this a good idea or bad?
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)