Brisket Flat Pastrami Internal Temp?

[tallbm]

Hi guys. I have about 6 pounds of brisket flat muscle brining and marinated in cure #1 and pastrami slices and I plan to smoke it Friday or Sat.
I have seen a number of different IT numbers used for making it ranging from 150-190F.

Anyone ever try different temps?
Is there really any difference in texture or taste in that temp range?

My thought atm is to take it to 170F and split the difference. Thoughts?

 

[kruizer]

I would use a probe for appropriate tenderness and not go by temp.

 

[tallbm]

I would use a probe for appropriate tenderness and not go by temp.

That sounds like a good plan as well. None of the posts or sites I read on pastrami mention anything about the tenderness. I know it will be different since it is cured but not sure what to expect and I have no good info on it.

I will check tenderness around 170F then and go from there.
Any other info on this is still greatly appreciated :)

 

[pc farmer]

I pulled my last one at 165. But I sliced it super thin on the slicer. Anything it tender sliced thin.

 

[tallbm]

I pulled my last one at 165. But I sliced it super thin on the slicer. Anything it tender sliced thin.

Was it very tender at 165F or could it have gone more if u werent slicing it very thin?

 

[pc farmer]

Was it very tender at 165F or could it have gone more if u werent slicing it very thin?

It could have gone longer.

 

[tallbm]

It could have gone longer.

Ok cool, good to know. I'm making notes :D

 

[pc farmer]

Ok cool, good to know. I'm making notes :D

You have a good slicer I bet.

 

[MJB05615]

I'm doing my first one in 2 weeks, and start checking for tenderness at 170 sounds right to me. I want it tender, but still plan to slice it thin on the slicer, since that's the way the Mrs. likes it.

Let us know how yours turns out and at what temp , etc.

Mike

 

[Brokenhandle]

Watching as well

Ryan

 

[73saint]

I brought this one to 185

 

[MJB05615]

That looks perfect!

Mike

 

[tallbm]

You have a good slicer I bet.

Oh yeah i rock the Chef Choice 615 with the smooth blade!

I'm doing my first one in 2 weeks, and start checking for tenderness at 170 sounds right to me. I want it tender, but still plan to slice it thin on the slicer, since that's the way the Mrs. likes it.

Let us know how yours turns out and at what temp , etc.

Mike

Will definitely report back on mine. I plan to use 100% maple too. I read somewhre that was the traditional wood of pastrami and it works well on my ground formed venison pastrami I make. Just never did traditional brisket pastrami before... in TX we basically smoke all our briskets bbq style hahaha.

View attachment 454268

I brought this one to 185View attachment 454269

OMG that look sooo amazing!!!
Was it fairly tender at 185F?
I'm collecting notes here and want to know what I'm up against :)

 

[pops6927]

Minimum fully coked temp is 145°. Anything above that is bonus!

 

[MJB05615]

I've read that maple is the wood flavor of choice for Pastrami. I'm planning to use maple 85% and hickory 15%, or thereabout.

Mike

 

[73saint]

Oh yeah i rock the Chef Choice 615 with the smooth blade!


Will definitely report back on mine. I plan to use 100% maple too. I read somewhre that was the traditional wood of pastrami and it works well on my ground formed venison pastrami I make. Just never did traditional brisket pastrami before... in TX we basically smoke all our briskets bbq style hahaha.



OMG that look sooo amazing!!!
Was it fairly tender at 185F?
I'm collecting notes here and want to know what I'm up against :)

Tender as can be. I mean, it wasn’t like my brisket where it’s soft, it had bite but it was bite thru tender.

 

[MJB05615]

That's what I'm hoping to get. Not so soft that it can't be sliced properly with the slicer.
Regular Briskets I just cut with manual or electric knife at IT of 200-205 usually, but probe tenderness is the deciding factor. Regular is also cut much thicker than Pastrami.
Mike

 

[tallbm]

Tender as can be. I mean, it wasn’t like my brisket where it’s soft, it had bite but it was bite thru tender.

Thanks for the info. This is all helping a ton.

That's what I'm hoping to get. Not so soft that it can't be sliced properly with the slicer.
Regular Briskets I just cut with manual or electric knife at IT of 200-205 usually, but probe tenderness is the deciding factor. Regular is also cut much thicker than Pastrami.
Mike

Yeah I'm trying to find a magic spot inbetween. Also I have a feeling that after freezing and defrosting it will get even more tender. That is what happens to my ground formed pastrami sandwich meat I make. It holds together much better before it is frozen and then I think the micro ice crystals that form when freezing tenderize the crap out of the ground version and the slices want to tear in half more easily when I pull them out of the vac seal bag.

 

[mike243]

You can get by with 200 but wrap and put in the fridge thats set real cold, 34 or so over night cool down and slice the next morning, it will firm up or at least mine did and was great.

 

[tallbm]

You can get by with 200 but wrap and put in the fridge thats set real cold, 34 or so over night cool down and slice the next morning, it will firm up or at least mine did and was great.

yeah makes sense. Same thing happens with briskets that are cooked to where they will fall apart. U refrigerate them and next day slice when cold and they behave rather than shred apart.