I haven't posted a cook in a long time, so I thought I'd share the pastrami I made this week. This is the recipe I used: http://bit.ly/gR4Mwm
I started out with a 4 lb corned beef. Here is is going into it's first soak on Wednesday.
Then, after six water changes over 48 hours, I was left with this.
Scored to mark the direction of the grain.
After an overnight rest, on the medium at 250 dome with some pecan for smoke
It took longer than I expected to bring it up to 170 before pulling it. I suspect that I hit my plateau early, because it sat at 156 degrees for about 2 hours. Here is just before an overnight rest
and sliced and ready for sammies!
Turned out great! This is a great recipe; give it a try, I'm sure you'll like it!