I've got 3 2 pound tri-tip corned beef roasts curing right now, they should be ready for Saturday. The plan is to vacuum pack and freeze one, cook one for Sunday dinner, and smoke one for pastrami.
What's a good wood for the pastrami? How long should I plan on? I'll be doing it in my Green Egg so I can get it around 200-225 for very long periods without needing to add charcoal. But I've never smoked a pastrami and I want to do it right so any tips from experienced smokers will be greatly appreciated.
What's a good wood for the pastrami? How long should I plan on? I'll be doing it in my Green Egg so I can get it around 200-225 for very long periods without needing to add charcoal. But I've never smoked a pastrami and I want to do it right so any tips from experienced smokers will be greatly appreciated.