First time for Pastrami, please help

[declan294]

So, I have a store bought corned beef sitting in water. The plan is to let it sit for 6 hours to de-salinate, rub and then put on the smoker 225 until 180 IT and then pull it let it rest, then steam it until 204 until ready to serve. Any insider tips? Anything I might have missed? Any tips or tricks is greatly appreciated. 

 

[SmokinAl]

Sounds like a perfect plan to me!

Al

 

[declan294]

 
Sounds like a perfect plan to me!

Al

Thanks for the response! I took it off the smoker @170 because I was afraid it was getting a little dried out, but the meat is so moist and tender I had a hard time not eating it on the spot. Do you know why every recipe I found calls for the rest and steam finish after putting it in the fridge? I can't imagine the meat getting any more tender than it was when I pulled it off the smoker, but I could be wrong. Having grown up in NYC and loving the Jewish deli's I tried a piece and am pretty happy with it, like a taste from home as I now live in PA and no Jewish deli's exists where I live. 

 

[chef jimmyj]

An IT of 200+ is too done for me. I want Pull Apart, bite through slices, not falling apart. Pastrami can be tender from 170 to 190 without being mushy. The Smoke then Steam is what Deli's do to Smoke/precook many pastrami's in one day and control the amount of smoke the owner wants on the meat. Smoked to 150 they are cooked but not tender. They refrigerate the mostly cooked Pastrami, then reheat and finish cooking with steam. This traditional Deli method got carried over to home prep but not necessary, unless you want a light smoke flavor or are cooking ahead. If you are making one or two Pastrami's for home, that will be eaten when done and like them smokey, Smoke to a tender IT you like, eat some hot and refer the rest. You can steam to reheat, 150°, in a pot over simmering water or a covered pan in the oven. For hot Sammies, slice and pan fry...JJ