Thanks, Jim.
Do the rules for brisket apply to the brined pastrami? I noticed that Thirdeye's Method 1 calls for an internal of 165 to 170 and the meat is tender. This is a temp well below the "plateau" of 185 to 190, so I took it that the brining and the long rest he calls for would turn those collagens to heavenly juices. Maybe not, though.
If pastrami cooks just like a regular ol' brisket, then I know exactly what I want to do. I had thought it was significantly different...
Roger
Wayne does his a couple of ways as you can see on his blog, I will not speak for him but I would imagine it finishes in the 195-205 before its done.
I have had no luck with brisket /pastrami at any lessor temps. You should drop him a note.
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