I'm going to make some pastrami. I've made the "fake" pastrami before and while I liked it, I don't feel it tastes like real pastrami.
As I read throught the old threads, I remembered seeing a show on Food Network about a deli in NY that made their own pastrami every day. They smoked and then boiled their meat. I thought I'd try it this way to see if it gets me closer to where I think pastrami ought to be.
I've read over all the old threads about pastrami and have a good game plan figured out, but my question is, at what temp should I pull the pastrami out of the smoker if I plan to follow with a steam or boiling? Most all the advice says to pull from smoker at 165*, but those posters don't employ the steam/boiling method. I don't know if I should pull sooner, the same, or later.
Tom? Smokin'? Anybody? Thoughts. Ideas. Finger pointing and laughter?