Brisket Flat Pastrami Internal Temp?

[SmokinAl]

Do you have an SV circulator?
If so, smoke to 150 IT, then 24 hours in the SV at 155!
Never had better pastrami!
Al

 

[tallbm]

Do you have an SV circulator?
If so, smoke to 150 IT, then 24 hours in the SV at 155!
Never had better pastrami!
Al

I do Al.
I'll see if I can get things setup for that. I just have to try and make some time with my weekend schedule to dig out, setup and use my SV stuff. If I can't make the time then the meat is just gonna ride in the smoker.

I've got this noted down for sure though. Thanks!

 

[tallbm]

Hey everyone, thanks soo much for all your input it really helped!
I have performed and finished my pastrami smoke! You can read the post here:

First Time Traditional Pastrami and QView!!!

These days there aren't many first for me in the world of meat smoking but this was one of them. I got two 15lbs briskets for sale $1.67/lb a few weeks ago and made the decision to make pastrami out of the Flat muscles. I have made Pastrami from ground venison meat + beef fat but never made...

www.smokingmeatforums.com

@SmokinAl I didnt get to doing the SV setup but it is not lost on me at all. It was simply a matter of time and I couldn't fit it in without pushing a bunch of other things around as well as dealing with the amount of unplanned crap that pops up haha :)