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Pastrami IT ????

post #1 of 8
Thread Starter 

Hi all.

Hope someone could help me out.

 

I'm gonna play follow the leader/s and take a stab at my first pastrami from corned beef here shortly. I've spent the last several days reading and searching all the posts about it and I now have a head-ake and I think my eyes are crossing.

 

I really hate posting/asking  questions as all the answers for anything and everything are on this site. But after reading/following current threads and searching for a few days I'm still  confused when it comes to the final IT temp. I've seen posts that say to pull at IT temps from 160 all the way to 250?. Quite a range, no?

 

Also,I was kinda  thinking I would do a steam in a small roaster at the end, but to do that ,do you pull at say 160 and then,,, let it steam until it reaches a higher temp/ Or do you just steam for a few hrs and don't worry about the IT temp?

 

Thanks

Mike

 

 

 

 

 

post #2 of 8

Mike,

I would smoke until you hit an internal of 180.  Then I would foil and rest in an insulated cooler for at least one hour to let the juices redistribute. Then I would refridgerate overnight and slice it cold.  Then steam it just prior to serving.

 

Good luck and keep us posted with lots of qview

post #3 of 8
Quote:
Originally Posted by The Dude Abides View Post

Mike,

I would smoke until you hit an internal of 180.  Then I would foil and rest in an insulated cooler for at least one hour to let the juices redistribute. Then I would refridgerate overnight and slice it cold.  Then steam it just prior to serving.

 

Good luck and keep us posted with lots of qview

Great advice from a man that has this dish named after him. Use search above and look for Dudestrami



 

 

post #4 of 8

After re-reading your post...sounds like you may be wanting to eat this tonight.  If so, foil it at 165 add some apple juice and continue to cook to closer to 200.  Then rest for an hour or so.  Slice across the grain and enjoy.

 

I just bought two CBB at the store today.  Haven't made a Dudestrami in a loooong time. Been getting a craving ready all of these pastrami posts.

post #5 of 8
Thread Starter 

Dude, I was going to chill it and slice it the next day.

 

Thanks

post #6 of 8
If you going to wait, then you already got the best advise from two of the best guys on here!
post #7 of 8

The Dude knows his pastrami!

post #8 of 8
Thread Starter 

OK guy's thanks. I think I understand the concept now. Got my meat soakin now and will be giving this a whirl tomorrow.

 

Thanks again and wish me luck!

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