It is now 5:45am. The temp outside is 15* F
(sounds like the start to a book>>>>>>>>>It was a cold windy night......)
I have soaked the corned beef flat for 4 hours, dry rubbed overnight with extra coriander and black pepper, and now it is resting until approx 7:00am.
I have read many different thoughts on Pastrami. Some say keep in smoker to 165 degrees, others say pull and foil up to 200 degrees??????
My plan is pull at 165, double foil with some type of liquid and bring up to 185 then cooler for 2 hours.
I also found out that I will be making Rachel's, not Reuben's... Pastrami vs corned beef thing.
Neither my wife or I can ever remember having a Reuben before?????
More pics to follow as we move along
(sounds like the start to a book>>>>>>>>>It was a cold windy night......)
I have soaked the corned beef flat for 4 hours, dry rubbed overnight with extra coriander and black pepper, and now it is resting until approx 7:00am.
I have read many different thoughts on Pastrami. Some say keep in smoker to 165 degrees, others say pull and foil up to 200 degrees??????
My plan is pull at 165, double foil with some type of liquid and bring up to 185 then cooler for 2 hours.
I also found out that I will be making Rachel's, not Reuben's... Pastrami vs corned beef thing.
Neither my wife or I can ever remember having a Reuben before?????
More pics to follow as we move along