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Sous Vide Pastrami smoke

Uri_113758

Hi All,

I've got the meat in the fridge brining away. What type of wood do you recommend for the smoking stage?

TIA

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skip_308402

Fruit woods are mild and flavorful. I like apple. Cherry is good too. I find hickory to be more fitting for bbq brisket than for pastrami. I want to try pecan, but I haven't gotten around to it yet.

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