I have accounted for everything except.......

Discussion in 'Beef' started by chef_boy812, Feb 21, 2009.

  1. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Crazy Question here......


    I brined my Brisket
    I rested it
    I tasted it
    I rinsed it
    I re rested it
    I rubbed it
    What temp do I smoke my Pastrami To?[​IMG][​IMG][​IMG]
    Thank you, I appreciate the help.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    My experience is 170,' maybe someone will have a differing opinion. This is for slicing.
     
  3. jamesb

    jamesb Smoking Fanatic

    I smoke pastrami to about 160°-170° internal and then slice thin. Keep in mind that at these temps, it ain't gonna be falling apart tender, but more like sandwich pastrami. I know of some folks that smoke it just like a regular brisket and take it up to 195°-200° internal.
     
  4. 13spicerub

    13spicerub Meat Mopper

    NYC
    165. any more and it starts to flake/pull. any less and its tough.
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I take mine to 180. I did this batch last week. Mine is from store bought corned beef.


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  6. huskersmokeman

    huskersmokeman Smoke Blower

    For slicing, I agree with Ron, about 170. Looks to me like PigInIt has pretty darn good results at 180 though, so you'll have to experiment. Good Luck!
     
  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Well I got my info from Ron when I did my first one and Ron has never steered me wrong. I really think it can vary brisket to brisket also. I'm also thinkin your probably gonna be ok pullin it anywhere between 165 and 180 for slicin. I would have had trouble slicing these if they had been any more tender.
     
  8. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I do mine to 165, foil, then up to 180. Rest them, then refrigerate them. Slice and vac pac them the next day.
     

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