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Pastrami internal temp?

post #1 of 4
Thread Starter 

I have been smoking meat for a few years now and i just got a fancy shmancy probe thermometer. before now i have almost entirely cooked by look and feel but this weekend we have at least 15 quests coming so i figured i would go the extra mile.

 

So what temp do you guys recoomend if i plan to remove rest and chill around 4 hours before slicing/serving?

post #2 of 4
Quote:
Originally Posted by mikeweber83 View Post
 

I have been smoking meat for a few years now and i just got a fancy shmancy probe thermometer. before now i have almost entirely cooked by look and feel but this weekend we have at least 15 quests coming so i figured i would go the extra mile.

 

So what temp do you guys recoomend if i plan to remove rest and chill around 4 hours before slicing/serving?

I am using a Maverick ET71 I think for the meat temp, I am looking to hit 200* but will check with a Tooth Pick Test as it comes out of the stall.Tooth Pick so it goes in like it was hot butter.

Richie

post #3 of 4
Thread Starter 

thanks for the info. ill have to take some Q pics and get em up if i have time between the mob of family and friends.

post #4 of 4
Quote:
Originally Posted by mikeweber83 View Post
 

thanks for the info. ill have to take some Q pics and get em up if i have time between the mob of family and friends.

I hear ya I am still in the stall Hope it breaks soon.

 

Richie

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