Thread: Pastrami
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Unread 02-03-2008, 03:15 PM   #9
wlh3
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Quote:
Originally Posted by CajunSmoker View Post
I cured a brisket point last week to make some pastrami for today's lunch. Here's the pron

rubbed down and ready to hit the smoker


after 8 hours at 220* we hit 165 internal


cooled overnight in the fridge and then sliced up this morning.
Was thinking of using a corned beef to make pastrami out of. How would I go about this? What spices ? Do I soak the corned beef to remove some of the salt ? Etc.
thanks
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