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Unread 03-10-2008, 09:20 AM   #23
MrMike
On the road to being a farker
 
Join Date: 08-16-05
Location: Pawling, NY
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A big thanks for all your info, Thirdeye. I've been using your guide to pastrami for a while now and it works great. I made one yesterday from a cb that I picked up LAST St Patrick's Day (got buried in freezer...). Came out great - I did the 'wet' finish. Foiled it at around 170, took it to 185, let rest for 90 min, wrapped in foil and put in fridge. Tasty!!

Mike
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