- 1,915 Posts. Joined 8/2015
- Location: Indianapolis
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When I make pastrami or Montreal smoked meat, I smoke it to an internal temperature of 160 F. Then I let it sit overnight or freeze it for later cooking. Then I steam it for 3 hours.
Here is a link to the last Montreal Smoked meat I did:
Steaming is up to you, when you want to eat it and the amount of Time you have to play...I have smoked start to finish and put smoke on to the stall and finished with steam. Steaming saved a couple hours and as Disco pointed out, lets you smoke one day and finish another. Smoking start to finish is more intensely flavored as condensation from the steam drips from the meat taking a bit of smoke and seasoning with it. The pan drippings can be reduced and doctored up for Dipping....JJ