I have accounted for everything except.......

chef_boy812

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Jun 25, 2008

445

10

Northern Va

• Feb 21, 2009

• #1

Crazy Question here......


I brined my Brisket
I rested it
I tasted it
I rinsed it
I re rested it
I rubbed it
What temp do I smoke my Pastrami To?

Thank you, I appreciate the help.

 

ronp

Gone but not forgotten. RIP

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Apr 27, 2008

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• Feb 21, 2009

• #2

My experience is 170,' maybe someone will have a differing opinion. This is for slicing.

 

jamesb

Smoking Fanatic

Dec 31, 2005

369

11

Irving, TX

• Feb 21, 2009

• #3

I smoke pastrami to about 160°-170° internal and then slice thin. Keep in mind that at these temps, it ain't gonna be falling apart tender, but more like sandwich pastrami. I know of some folks that smoke it just like a regular brisket and take it up to 195°-200° internal.

 

13spicerub

Meat Mopper

Sep 11, 2007

180

11

NYC

• Feb 21, 2009

• #4

165. any more and it starts to flake/pull. any less and its tough.

 

pignit

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Nov 3, 2008

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Lookin at the Great Smoky Mountains

• Feb 21, 2009

• #5

I take mine to 180. I did this batch last week. Mine is from store bought corned beef.

 

huskersmokeman

Smoke Blower

Jan 19, 2008

132

10

Lincoln

• Feb 21, 2009

• #6

For slicing, I agree with Ron, about 170. Looks to me like PigInIt has pretty darn good results at 180 though, so you'll have to experiment. Good Luck!

 

pignit

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Nov 3, 2008

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Lookin at the Great Smoky Mountains

• Feb 21, 2009

• #7

Well I got my info from Ron when I did my first one and Ron has never steered me wrong. I really think it can vary brisket to brisket also. I'm also thinkin your probably gonna be ok pullin it anywhere between 165 and 180 for slicin. I would have had trouble slicing these if they had been any more tender.

 

smokeguy

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Sep 23, 2008

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10

The Pineywoods of East Texas

• Feb 21, 2009

• #8

I do mine to 165, foil, then up to 180. Rest them, then refrigerate them. Slice and vac pac them the next day.