Ive been seein all these posts about pastrami the last few weeks. looks soooooo good, so think ill give it a shot this weekend. i plan on buying a store bought corned beef.....i dont really wanna take the time for curing, and corning and all that jazz....especially for first time.
im just looking for any advice ya might have for a first timer?? i plan on smoking with maple or cherry, i understand hickory isnt a good choice. and i know to soak the corned beef out of package for a good while. ill prob buy and soak tonight, smoke tomm.
any good rub ideas??
maple or cherry??
temps?? (plan on slicing thin), i assume foil around 160, remove round 180 and rest overnight in fridge.
im also gonna be doing a pork butt for a new idea i have (pulled pork eggrolls) ....wish i could do hickory for that, but im more excited about the strami.
looking forward to the advice, and plan on posting plenty of pics...of both items im doing.