SD's Sunday Smoke - Pastrami
Pastrami sandwiches are on the menu tonight. 7 pound corned beef to go in the smoker as soon as it gets heated up. Go Giants! Meat soak: Rubbed up:
Forum Discussion
dhansen871 wrote:
Dave,
How many hours was it in the smoker? Was is the normal 200-225 degrees? Not being picky but you said that you put the beans under meat but the picture showed the opposite. Just curious... Thanks for all your receipts...
I smoked for about 4 hours at 240, then I wrapped with a hard apple cider bath for a couple more hours until I hit internal temperature of around 200. Then I wrapped in a couple old towels and allowed to rest for an hour. When you slice, be sure to make it against the grain so it is nice and tender.
Beans always go under the meat but meat was blocking my photo op so I moved them for the picture. ;)
