Do you foil your Pastrami?

jfishking

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Original poster

May 14, 2012

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Central New Jersey

• Mar 1, 2013

• #1

Hey Guys... i have done brisket before and foiled it, and it came out amazing.  Granted it was a whole 18lb packer brisket that i did.  I am going to do a Pastrami trial tomorrow... with a  store bought corned beef brisket.  My question to you guys is how many of you like to foil your pastrami duriung the smoke?  If you want you can give me yoru thought behind your method.

Thank you,

Justin

 

diesel

Smoking Fanatic

Apr 29, 2008

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Powhatan, Virginia

• Mar 1, 2013

• #2

I have always waited until it was finished smoking and foiled before the rest.

Aaron.

 

jfsjazz

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Jun 6, 2012

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Ohio

• Mar 1, 2013

• #3

Aaron, what internal temperature do you smoke to on your pastrami?

Thank you.

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Mar 1, 2013

• #4

I do not foil mine when I make it.  If you look at the old newsletters, about 1 yr or 2 ago Jeff wrote on thes

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Mar 1, 2013

• #5

jfsjazz said:

Aaron, what internal temperature do you smoke to on your pastrami?

Thank you.

Click to expand...

most posts I've seen range between 165 (minimum) and 180

 

rdknb

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Chester (Kent Island), Md

• Mar 1, 2013

• #6

here is the url to Jeff's newsletter on it

http://www.smoking-meat.com/february-2010-how-to-make-pastrami-smoked-corned-beef-brisket

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Mar 1, 2013

• #7

http://www.smokingmeatforums.com/t/133528/1st-smoke-of-2013-and-i-think-i-take-too-many-pics

I did around 165ish and then let it smoke to about 190.  Then a cooler nap.  The above link is what I have done.

Kat

 

diesel

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Apr 29, 2008

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Powhatan, Virginia

• Mar 1, 2013

• #8

Aaron, what internal temperature do you smoke to on your pastrami?

Thank you.

Click to expand...

Other then not wrapping it, I treat it like a brisket.  Take it to about 190 then foil and cooler. 

I guess my thought behind not wrapping it would be to not have the moisture build up and all of the spices end up in a puddle at the bottom.  Also,  I have taken the IT to a much lower temp (160F) before and I still had a great product.

Aaron.

 

jfishking

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Original poster

Thread starter

May 14, 2012

39

10

Central New Jersey

• Mar 2, 2013

• #9

Thanks guys. Appreciate feedback. I am going to throw mine on in about 45 mins. I'm toying with the idea of foiling at 165 and taking off at 180. Then putting into coller for rest and the. Fridge overnight. To steam tomorrow night for sammys

 

jfishking

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Original poster

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May 14, 2012

39

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Central New Jersey

• Mar 2, 2013

• #10

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• jfishking
• Mar 2, 2013