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Pastrami question?

post #1 of 8
Thread Starter 

Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?

post #2 of 8

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.

post #3 of 8

Removw from smoker @ 165 and foil.  Let rest on the counter.  After 2 hrs. I place in fridge and slice the next day.  Enjoy!

post #4 of 8
Quote:
Originally Posted by SmokinAl View Post

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.



Ditto!!!!!!!!!!!!!!!

 

post #5 of 8
Thread Starter 

Thanks guys! Never did one of these.

post #6 of 8
Quote:
Originally Posted by SmokinAl View Post

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.



 



Quote:
Originally Posted by WaysideRanch View Post





Ditto!!!!!!!!!!!!!!!

 



X3 same process here...works like a champ

 

post #7 of 8
Thread Starter 

Thanks again guys, it's a smokin' right now and will pull at 205.

post #8 of 8

I'm late but I agree with 205˚.

 

 

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