Pastrami?

Ok I have one of these > http://www.charbroil.com/the-big-ea...g-easy-smoker-roaster-and-grill-14101550.html



How do I go about turning a corned beef into pastrami using it?

I don't know if this is what you're looking for not. There's a link in my first post that you might want look at.

http://netcookingtalk.com/forums/showthread.php?t=18057

The thread that Guts posted a link to is a good one, Peep.

The soaking of the corned beef for several hours, changing the water and rinsing it every half hour is key. Otherwise, the smoked corned beef will be way too salty.

I take mine to about 165 degrees, or 10 degrees higher than Guts does. Even at that, I find it pretty a bit chewy, and really need to slice it thinly on the deli slicer. I don't care for thick-sliced pastrami.

Good luck! Please share your results with us!

Lee