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First Pastrami

post #1 of 8
Thread Starter 
I have a 4 pound point corned beef soaking as we speak. Im planning on using a coriander and black pepper. How long should i estimate the cook and to what temp? And whats the deal with steaming?
post #2 of 8

Hello , Jonwash :beercheer: . First Steaming ( or Boiling  a Corned Meat gives you Corned Beef , your Smoking makes it Pastrami ( plus or minus a few Spice).

 

As for timing , this is only for  figuring a time frame , not for cooking time . Meat cuts are notorious for not following that 'rule' :deadhorse:.

 

Use you thermometers for "timing" your cook .

 

Now , the time for you... 4lb.Butt  (in the supposed World) would be done in 6 hrs. . Now in our real World , I would add 2-3hrs. and make sure you are not

 

rushed to finish. You can keep them hot in a cooler , double wrapped in foil ,(yuck ,that word again) and Towels . They will stay hot for 5-6hrs.  This would make a starting time of

 

8 hrs. before you need.

 

A 4lb. (anything) ,would be 6 hrs.+ 2hrs. = 8 hrs. use your them. for pulling time and temp.It will be around 195*F  to 205*F , if you want to slice , take it 165*F .  Some one

 

mentioned the Gov. says we can eat Pork and chicken at 135F .

 

Your seasoning choice sounds great , hope you have a good time smoking , and as always . .

post #3 of 8
Thread Starter 
I saw other people saying 180 what would be the diffrence between that and 165
post #4 of 8

Hello , Jonwash :beercheer: . First Steaming ( or Boiling  a Corned Meat gives you Corned Beef , your Smoking makes it Pastrami ( plus or minus a few Spice).

 

As for timing , this is only for a figuring a time frame , not for cooking time . Meat cuts are notorious for at following that 'rule' :deadhorse:.

 

Use you thermometers for "timing" your cook .

 

Now , the time for you... 4lb.Butt  (in the supposed World) would be done in 6 hrs. . Now in our real World , I would add 2-3hrs. and make sure you are not

 

rushed to finish. This would make a starting time of8 hrs. before you need.

 

A 13lb. (anything) ,would be 19.5 (20)hrs.+ 2hrs. = 22hrs.

 

your temo. (for pulling will be around 195*F to 205*F , if you want to slice , take it 165*F

 

The in 180F and 160*F is it is done more , for those not liking reddish meat. 

 

Have fun and   . . .

 

Stan

post #5 of 8
I've had pretty good luck smoking to an IT of 193°-195°. I've also had pretty good luck smoking at 300°. At this temp total cook time for a piece that size should be +\- 4 hours.
Steaming is generally how a deli will reheat pastrami for making sandwiches. Some on here say they take the meat to 165° or thereabouts then steam to their finished temp. Can't say whether it makes a difference in tenderness or not. I've had good luck just smoking them. For the record, I've had much better luck with points versus flats.
http://www.smokingmeatforums.com/t/138400/my-1000th-post-butter-tender-pastrami-in-four-hours-with-bear-view
post #6 of 8
Thread Starter 
I did it it was a little chewy what went wrong?
post #7 of 8

Did you slice it across the grain?

post #8 of 8
Quote:
Originally Posted by oldschoolbbq View Post

Hello , Jonwash beercheer.gif  .

Some one mentioned the Gov. says we can eat Pork and chicken at 135F .

USDA guidelines are 145° for pork and 165° for chicken. Just wanted to point this out so folks didn't get the wrong idea. Technically you can Pasteurize chicken and pork at 135° but you need to hold it at that temp for quite a while and most folks don't have the equipment to hold precise temps for long enough to be safe.
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