Tomorrow I am attempting my first Pastrami. From reading the posts I have gleened a few of the tricks of the trade, such as soaking the meat for a few days to remove the saltiness of the corn beef. I also devised a nice rub following everybody's recipes. I just need to know a few other details before tomorrow.
What is the best temperature and wood to use? As for cooking time, I have 2- 3lb slabs of meat. I know I'll get answers in internal temperatures but what does that translate into hours. Thanks in advance for your responses.
What is the best temperature and wood to use? As for cooking time, I have 2- 3lb slabs of meat. I know I'll get answers in internal temperatures but what does that translate into hours. Thanks in advance for your responses.
