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My first Pastrami........

post #1 of 2
Thread Starter 

  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.

post #2 of 2
Here is a post from my first pastrami
The only thing I have changed since this smoke is that I have upped the temperature of my MES to 235F. Otherwise this is my standard procedure for pastrami
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