Thread: Food and Drink Yankee BBQ
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Old 07-14-2013, 12:43 PM   #10
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Quote:
Originally Posted by angelo View Post
KC,

I do my own pastrami. I use a blend of white and black (telicherry) peppercorns with the coriander and also a little bit of crushed red pepper for added heat.

I would also recommend some white oak or pecan wood with apple. It balances a good flavor.

Those Hamilton beach roaster ovens work great as a steamer

Ang
Yeah, I went with the wood I had on hand. I used coriander as well, which I was leery of, but the crust was spot on.

What's your internal when you take it off your smoker?

Thanks for the recommendations.
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