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Pastrami Cook
Posted on 2/25/23 at 3:46 pm
Posted on 2/25/23 at 3:46 pm
Have some brisket flats on the smoker for some pastrami…bringing it to probe temp…205°-ish…do I wrap it at 165° in pink butcher paper like my whole packers? Or do I leave it nekid throughout the cook?
2
Posted on 2/25/23 at 4:14 pm to Scoobahdoo
Either is fine. It’s by preference. If you wrap brisket, then wrap the flat.
Posted on 2/26/23 at 7:19 am to Scoobahdoo
I assume you brined the flats?
Posted on 2/26/23 at 9:43 am to MobileJosh
Would brining determine the answer to the question? Also, your brine must have cure for the pastrami.
I assumed he began with packaged corned beef since they are typically the brisket flats.
I assumed he began with packaged corned beef since they are typically the brisket flats.
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