About Pastrami / Smoked Corned Beef
I've been reading some stuff on the web about Pastrami and it seems traditionally the Pastrami is Steamed whole for about 3 hours after it is smoked. The famous Deli's in NYC buy their Pastrami already smoked and steam it in the restaurant.
I see that a lot of people smoke their Pastrami to 170 to 180 degrees. Those of you who have done this do you steam the Pastrami after you smoke it ? I was just thinking maybe I should only cook to 165 to 170 Degrees.
KCBS BOD member. Thank you for your support.
This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.