After a few days on the brine, it was time to rinse then smoke the pastrami. The proper wood chip combination was meticulously researched (did I mention we are total geeks?) and a combination of the picture woodchips were selected for their mild character.
We opted for 50% Cherry Wood for sweetness, 25% Acadian Oak, 25% Beechnut Wood both for a lil smokey kick.
Chef Drew with our AWESOME Alto-Sham Slow Cooker/Smoker.
Our brined pastrami brisket and tongue ready for the smoker.
OK.. So the cooking was complex. The pastrami was hot smoked at 150% for 1 1/2 hours to maximize our smoke bark. Then we went to 200 degrees for 30 minutes. We then refilled the wood chip box and kept it at 200 degrees until it reached an internal temperature of 150 degrees. A couple days later we placed it back in the Alto-Sham with out smoke. It was placed on a rack over a pan of water and covered. The temperature of the oven was 275 degrees and it was cooked for roughly 3 hours until it was fork tender and Oh So Juicy!! The resulting flavor was smokey on the outside and beautifully brined on the inside.
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