Happy New Year All
Hope you and your loved ones are all safe and well.
Just at the last hurdle of my first pastrami adventure, when I realise I may need some guidance from more weatherered warriors.
I've brined my own meat to produce what you call corned beef stateside (very different to what we in the UK refer to the same), desalinated and now at the point of smoking (I'm not looking to smoke and then steam this time out).
Most online instructions refer to the use of brisket, but in theory you can use all types of meat, so I decided to go with what I had available.
1 x Picanha 1.39kg trimmed to 966g
1 x Rump Tail (think you call it Tri Tip stateside) 1.040kg trimmed to 860g
Total 1.826kg
Question is do I look to smoke these to 200f similar to a brisket or as they are not as tough a lot lower?
All help greatly appreciated