Corned Beef/Pastami temp

Discussion in 'Beef' started by bigal, Mar 5, 2008.

  1. bigal

    bigal Smoking Fanatic OTBS Member

    Corned beef on sale at groc store, $1.99/#. I have 5 flats from 3-5#'s. Last one I took to 190 internal, and it was great! I've read to only take them to 160-165 and I've read to take them to normal brisket temp, when the thermom goes in like butter.

    A bit of a range I'd say. It will be sliced w/knife at bout 1/8". Would you go 160 or bout 205/tender?

    The one I took to 190 was not as tender as my regular briskets, but was fine. If I take it over 160 I'll foil.

    Thanks for the help.
     
  2. sausage joe

    sausage joe Newbie

    I generally take my pastrami to 160-165f. I use a slicer to cut it. But when I prepare sandwiches I like to steam the pastrami. The steaming makes it quite tender.
     

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