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Old 10-03-2010, 04:05 PM   #10
On the road to being a farker
Join Date: 09-27-06
Location: Chicago

Ok all. Wow. The second pastrami was 100% moister and somewhat more tender than the first. I removed it at about 155F from the smoker and put it into the oven at about 250F in a sealed pan raised above water. I took it to about 200F before resting and slicing across the grain on a bias. Got rave reviews, but I know I want more tenderness, ala deli sandwich style. So thirdeye, I will be looking towards a pressure cooker in the near future I believe! I don't think I will be able to achieve the moistness without it. Does everyone concur? Or am I trying to fit great pastrami into a style which needs a different cooking method? Thanks again!
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