smokemaster1
Full Fledged Farker
- Joined
- Oct 11, 2009
1st time pastrami. I used Thirdeye's method for cooking the flat. I used Montreal seasoning because I didn't have all the ingredients for his rub.
I really liked the flavor and texture of the pastrami. The wife likes it too!! :-D Sandwiches 2night.
Thanks
4lb Corned Beef. Soaked for 48hr and changed water to remove salt.
After smoking. Internal temp 145. Stick shows grain direction.
After pressure cooking
I really liked the flavor and texture of the pastrami. The wife likes it too!! :-D Sandwiches 2night.
Thanks
4lb Corned Beef. Soaked for 48hr and changed water to remove salt.
After smoking. Internal temp 145. Stick shows grain direction.
After pressure cooking