Originally Posted by worktogthr
I have smoked a bunch of pastramis from store bought corned beefs and home cured briskets and I feel that no matter point or flat, the absolute best results are to smoke to about 190-195 IT (don't worry about the probe test In this case). Let it chill in the fridge for a few days and then steam it back up to 203 IT. Sounds high, like it will be pulled pastrami, but it's not. As long as you cut it against the grain it will be the juiciest smoked meat you've ever eaten. Most of the famous places in NY (and not so famous but great ones) smoke it, chill it, and then steam it for service.
YEP! If it was tough it was not cooked long enough, either in the Smoker or Steamed. Steaming saves a lot of time but your choice. For me, grew up in the 60's and 70's, Pastrami was NY Deli style, Plate (Belly) Pastrami. Untrimmed was near 50/50 Fat and Lean. Not Heart Smart but in those days Healthy Eating was Seconds and Thirds at the Buffet!!! The POINT is the only thing that has the luscious texture, flavor and mouthfeel of old school Pastrami. Here was a great one! The Seasoning was really good and add the Juniper if you try it...JJ
Not everyones taste but MAN! This was Good Eats!
Hope my Cardiologist is NOT a Mamber!?!