"Janet Wilder" > wrote in message
eb.com...
>I could have sworn that the FAQ had a pastrami recipe. It didn't.
>
> When corned beef briskets were on sale in March, I got two extra and
> decided to try my hand at a pastrami.
>
> I found a rub recipe online that doesn't require a whole lot of sugar
> (feh!) and a method whereby one smokes it until 150° internal temp then
> steams it in a pressure cooker for that "deli" taste and consistency. I
> think this might be they way I'll go.
>
> Any comments or suggestions? I'd appreciate them.


well, I have a couple questions for you and others:

how long do you soak the corned beef to remove some salt?

do you air dry it at all after the soak?

I read that cold smoking gives a more traditional texture. So, if you cold
smoke do you then just cook it in an oven to the same internal temp as if
you were hot smoking?