Originally Posted by The Anchorman
Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen
Cooled, then slice on the deli-slicer. It tastes great!
Is Pastrami normally cold smoked ?
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