First time pastrami effort planned for this weekend. Past threads on pastrami note after smoking it, to then refrigerate it overnight with weights, and finally to steam it for a first-class product. Wondering if I could skip the refrigerator step and go straight to the steaming step after smoking it?
Also after meat reaches 165* or so in the smoker,any thoughts on whether foiling with some liquid (such as a little water) and right back into smoker until meat temp reaches 185* would produce similar results to steaming?
Wanting to smoke & eat the pastrami the same day if possible.