pastromi help!

tallon713

Newbie

Original poster

Mar 23, 2012

20

11

Aurora, Colorado

• May 20, 2012

• #1

Hey all have a corned beef in the smoker, trying for pastromi. Its at 163% IT now, do I foil at 165%  and let it rest or cook it longer? Much thanks.

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• May 20, 2012

• #2

I took mine off at 160° IT and let it rest for 10 minutes before I was eating it. I sliced mine 1/4'' thick but next time I'll use a slicer to thinly slice it because then it's guaranteed to be melting in your mouth.

I'm making another right now, day 7.

I think others here take theirs off at 145° IT.

 

tallon713

Newbie

Original poster

Thread starter

Mar 23, 2012

20

11

Aurora, Colorado

• May 20, 2012

• #3

Thanks for your help. I pulled it and wrapped it in foil will steam it tomorrow. Hope its good. Thanks again.
 

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• May 20, 2012

• #4

Can't wait to see some close up sliced pics.

Here's the link to the one I referring to. It was my first attempt also, and I was blown away. I probably never would have tried it if it weren't for the great people here at SMF.

http://www.smokingmeatforums.com/t/120603/corned-beef-turkey-pastrami-from-scratch-q-view-mania