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Old 03-31-2013, 11:22 PM   #1
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Join Date: 12-18-10
Location: Pleasanton, Ca
Default 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?
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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