Soaked in fresh water for 18 hours. Changed water four times.
Smoked at 225, wrapped at 160 until probe tender. (4lb piece of meat took about 10.5 hours.)
Chilled overnight in the fridge then sliced and steamed.
Turned out great. But I wish I’d used more pepper and remembered to buy sauerkraut when I was at the store.
by dumbassthenes
1 Comment
Looks good, I’ve never soaked mine and it never came out too salty. Great way to make an easy pastrami.