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2nd pastrami qview

post #1 of 15
Thread Starter 

shortcut route.

 

bought 2 packs corned beef...

 

they both go on at the same time.

 

pulled each one off at 160 then off to the oven.

 

first one pulled out of the oven at 175...a little chewy; 6hr 37min

 

2nd one pulled out at 190...better, but too salty. didn't let it soak long enough; 9hr: 52min wowsers...nearly 4 hours in the 260 degree oven stubborn 167 point. stayed there forever.

 

pic of the 2nd one.

 

[IMG]http://img.photobucket.com/albums/v374/mole177/2012-02-29_00-07-40_975.jpg[/IMG]

 

 

2012-02-29_00-07-40_975.jpg

 

NOW...i steamed it for maybe 3 hrs and it turned brown and i think it may have reverted back into corned beef. lol...at least it was tender.

 

what should I do next time? smoke it longer to 200? I want the strami to just fall apart in the mouth, but from a sliced chunk, not pulled.

 

post #2 of 15

Looks great and love your knife

 

post #3 of 15
I would take it to 200 and slice .
post #4 of 15

We take ours to 205, sometimes 210. If a toothpick goes in without resistance it's done.

post #5 of 15
Quote:
Originally Posted by SmokinAl View Post

We take ours to 205, sometimes 210. If a toothpick goes in without resistance it's done.


Yup i am with you on that

 

post #6 of 15

Another for the toothpick.

 

Also, I note that meat looks pretty lean.

 

I would gladly take it off your hands if you don't like it?

 

Good luck and good smoking.

post #7 of 15

yes you can send it to minneapolis we will take it off your hands we call it minnesota nice!!

icon_smile.gif

post #8 of 15

Soak the corn beef in water for one hour before smoking and that should remove a lot of the salt.  Looks really good to me!

post #9 of 15

i did one yesterday and it is horribly salty,  i only took it to 170, it was to smoky also, well thats  how we learn.  i went with the grey instead of the red corned beef.

post #10 of 15

Mole177, looks real good.

 

I like to take mine to no less than 190.  My current method is to pull after it's out of the stall and steam it the rest of the way in the oven.

 

 

post #11 of 15
Thread Starter 

steam it whole or cut up ?

post #12 of 15

I steam it whole then let it cool before slicing.  Steaming works really well for reheating

post #13 of 15
Thread Starter 

AH!!!....

 

ok, i've been steaming after sliced...

 

I will try to steam it whole next time.

 

plus i need to get over the thought where i eat food after smoking.

post #14 of 15

I smoke it part of the way but then steam it the rest of the way until the target finishing temp.  Again for me I like it past 190 to 200-205. 

post #15 of 15
Thread Starter 

what temp do you pull it out of the smoker?

 

do you let it rest or just steam it whole after smoked?

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