I'm going to give Len Poli's Pastrami recipe a whirl (see link) and am wondering about the cooking of the meat.
http://home.pacbell.net/lpoli/index_files/Pastrami.pdf
I don't have a smoker, but I do have a small gas barbecue that I can perhaps use. I was thinking about putting a layer of damp woodchips on some foil on top of the coals to create smoke (lid closed of course). Would this cook the meat o.k. or would the heat be too fierce? Would the ammount of smoke and the cooking time be enough to smoke the meat sufficently?
Bob would probably be the best person to answer this as the whole BBQ/Smoking bit is his "thing", but any thoughts and suggestions from anyone are, as usual, always welcome.
Thanks.