krshome
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- Joined
- May 26, 2012
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- Massanut...
So tomorrow I'm making my first cheat pastrami using a corned beef brisket flat. I have my rub and the meat is soaking right now to remove some salt. My question is when is it done on the smoker? I have read 165 but other say way longer 190-195. Is probing an option here or just go by temp? Pros help please! Thanks