Going for Fauxstrami
ok guys, going for my first Pastrami/Fauxstrami... got a couple of corned beef briskets at about 3-4 lbs each... that's about 7 lbs total on the grill.
1. how long should I soak the briskets in water to pull some of the salt out before grilling
2. do I cook for 7 hours (an hour a pound) or do I calculate the smoking time PER individual brisket (say 3-4 hours because that 's the individual poundage).
lastly, I like WET pastrami so should I steam the pastrami AFTER brining to 180-190 degrees or do I just steam the slices for a bit before serving to add some moisture
Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18'