I have been researching pastrami for the last week because I'm starting on my first attempt at it from scratch today. Everything I have read so far indicates that a good path for cooking it would be to go to 160 and then foil it with a little added liquid. Then take it to 180 or so then rest it from there. I don't think you would want the pastrami quite as tender as a fully cooked brisket if you plan to slice it thin. I could be wrong but that is the path I'm planning to take on this one. I just finished getting the cure and rub on mine and it's vacuum sealed and in the fridge until next weekend now...
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