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Pastrami temp question

post #1 of 6
Thread Starter 

I have a pastrami in the smoker now. As usual taking longer than I thought for this. I was planning on going to a party at 4.  I am at 160 now. Is there any way it can be pulled in about a half hour and still be good?

post #2 of 6

in my opinion If the meat is cured (as pastrami must be ) it is OK to remove it at 160 and tomorrow you can steam it .it will be OK

normally i smoke it till 195

post #3 of 6
Quote:
Originally Posted by africanmeat View Post

in my opinion If the meat is cured (as pastrami must be ) it is OK to remove it at 160 and tomorrow you can steam it .it will be OK

normally i smoke it till 195


What he said^^^

Steam it for a couple of hours tomorrow and it will be great.

 

post #4 of 6
Thread Starter 
Thanks guys. My wife realized there is an MES 40 where we came for the Steelers game. I brought it with me and now have it in his smoker to finish it off. I have to start remembering that my smokes take a lot longer than I think. First time smokes are tough to judge times on.
post #5 of 6
Quote:
Originally Posted by custom99 View Post

Thanks guys. My wife realized there is an MES 40 where we came for the Steelers game. I brought it with me and now have it in his smoker to finish it off. I have to start remembering that my smokes take a lot longer than I think. First time smokes are tough to judge times on.


Good luck on getting that back home yahoo.gif

post #6 of 6

That's what I was thinking, I bet it's all eaten up before you get out of the house!

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