Once the meat gets up to about 160 o F you may double wrap it in foil and continue cooking until the internal temperature reaches 180o F, then remove it from the smoker and cool.
urbangriller wrote:That's fine.
The Brining is about penetration, two days should be OK, but you can go longer...even better if you can pump it with a syringe!
Meatman wrote:Won't be a surprise to most on here that best pastrami is from point end brisket flats, and serve it warm with sourkraut and French mustard on rye bread.
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