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Unread 03-24-2008, 09:42 AM   #18
Sledneck
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Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
Originally Posted by YankeeBBQ View Post
I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.

www.thebbqodyssey.blogspot.com
Looks great! I notice on you blog pictures of the pastrami your use of a faster and more accurate BLUE thermapen.
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