So I tried a Pastrami for the first time last night. I started with a store bought corned beef and made sure it was a high amount of solution. Let it soak for 6 hours changing the water every hour. Then used a rub recipe I found on-line. I didn't touch any of the fat cap, and smoked it to 170IT, it was so tender just coming off the smoker that it was hard to not start making sandwiches right there. However, because it was my first time I will listen to those that came before me, and cooled the meat and refrigerated it, and will steam it before serving, one of the easiest things I have made on the smoker.
One question, has anyone ever finished it on the smoker and sent from a rest straight to table? If so when did you stop smoking it, any other tips or tricks. I would love to do this for a party sometime, but it would be so much more convenient to start the smoke in the morning and then serve once it is done, and rested as opposed to refrigerating for 6 or more hours then steaming for 2-3 then slicing.
Any thoughts are appreciated.