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Finish temp for Pastrami
Earl J
Posts: 11
I've seen everything from 160 to 185 recommended. I normally like to take brisket closer to 200, still able to slice but very tender. Is cooking the corned beef different from a regular brisket? Thanks!
Comments
-
Earl J,
I take Pastrami to an internal temp of about 160 - 165.
It is different than doing a brisket because of the
curing process. Just my opinion.
-
K_sqrd,
That's about right. There is room for error on the pulling temp.
Apollo Beach, FL
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