Quote:
Originally Posted by T.G
Smoked up some pastrami yesterday afternoon w/ apple and plum wood, sliced it up this morning.
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First slices... Love the smoke ring. |
How many pounds was that and how long did you cook it? It looks like the outside did not get that black. Do you foil it at some point while cooking?
It looks amazing! Better than my breakfast of yogurt and fresh blueberries... I make Montreal smoked meat which is similar, but it's steamed then put on the smoker to finish it. Similar blend of spices too.