Chef James

no, it is not like pastrami, it's like turkey. Sorry been on the PC to long today. They are done about the same, but the finish product is much better.

inject, then brine and then smoke with hickory/apple mixture at 250 for about 25 to 30 minutes per pound.

I have seen it both ways, like smoked meat and done as turkey if that makes any sense, just would like to know the right way. I plan to do it like smoked meat

Thanks for the reply, any help would be nice. Also I have work out my own recipe for the turkey, but would like to read some other ones, any ideas??? Again Thanks

I would love it, if someone could help me ? Looking for any information about the history and the making of Montreal Smoked Turkey, which is heavily spiced and smoked. The Jewish people would buy them for Hanukah and the non-Jewish for Christmas. I have tried the web and only found "the jew and the carrot" blog. So Thank you for any help you can give me. You friend from the USA