Hi guys,
I have a question about Corned Beef (Pastrami) IT. I have searched high and low and have found a LOT of different IT's for pastrami. I've seen as low as 140 to a high of 205. I just did a Corned Beef on my UDS and I let it go to 171. It stayed there for about an hour before I pulled it. I was trying to let it go to 195 because that's what I've seen the most but I felt it was on too long. It turned out good to me and a few people I let try it.
So I'm asking the Brethren, What is a good range for the IT of a Pastrami?
As a side note. I tried some as soon as it came of the UDS to see how it tasted and the pepper almost blew my hat off but after it sat in the fridge for a day or two, it mellowed and was quite tasty. Is this normal?
I just got an Oklahoma Joe so I'm going to try another one this weekend.
I have a question about Corned Beef (Pastrami) IT. I have searched high and low and have found a LOT of different IT's for pastrami. I've seen as low as 140 to a high of 205. I just did a Corned Beef on my UDS and I let it go to 171. It stayed there for about an hour before I pulled it. I was trying to let it go to 195 because that's what I've seen the most but I felt it was on too long. It turned out good to me and a few people I let try it.
So I'm asking the Brethren, What is a good range for the IT of a Pastrami?
As a side note. I tried some as soon as it came of the UDS to see how it tasted and the pepper almost blew my hat off but after it sat in the fridge for a day or two, it mellowed and was quite tasty. Is this normal?
I just got an Oklahoma Joe so I'm going to try another one this weekend.