looking to make first pastrami from corned beef, need some guidance
I think I read once that some people smoke to only through the stall or like 170. Then they let it cool and stuck it in the fridge to steam or lightly simmer in a small bit of water to 195 or so.
I am curious about the 155 temp Al. Don't most take it to 195-200. Is it because at temp for so long?Yes Sous Vide really works well. I just did 2 of them yesterday. Smoke until 150 IT, then 24 hours @ 155 water temp.
Ice bath & into the fridge overnight, then slice.
Al
I am curious about the 155 temp Al. Don't most take it to 195-200. Is it because at temp for so long?