Let's talk pastrami

[zwiller]

First timer. Store bought 4lber. Gonna desalinate for sure but I am all over the place on other aspects. Pull 150F or 205F or ? Steam/etc. Any input or advice appreciated.

 

[73saint]

Pull at 160, then put in a pan with water, on a metal rack, cover and steam that puppy to 200-205

 

[buzzy]

Suggestion use beef broth instead of water. Just a thought

 

[chopsaw]

I do mine from eye round . Pull at 145 / 150 . No steam . Hold over night and slice . I like it .

 

[gmc2003]

If your talking faux pastrami, I smoke it until 160ish and foil it with your favorite liquid. Take it out of the foil around 190 and finish until 200 to 205.

Chris

 

[dls1]

I've made a lot of pastrami over many years, mostly from scratch, though from time to time I'll start with a refreshed corned beef. When it comes to cooking it, I smoke it at 200°F to an internal temp of 160°F-165°F then cool, wrap in foil, and refrigerate overnight. The next day, I put it on a rack in baking pan with some water, wrap the pan with foil and gently steam it for 3-4 hours until the internal temperature again reaches 160°F-165°F. Comes out perfect every time and I have never understood the need or rationale/reasoning behind why some advocate to smoke or steam it to around 200°F.

 

[zwiller]

As usual, there is a clear consensus LOL. Can I get a confirmation that steaming/brasing will not add moisture to meat it just prevents further evaporation and softens bark a bit?

Favorite rub and/or wood? Leaning on equal parts coriander, black pepper, and gran garlic. Pellets, something mild right? Pitmasters blend maybe.

 

[gmc2003]

I use braising to quicken the cook. When people steam it's more a way to keep them warm/heat them up before serving. Most deli's use steam to reheat or maintain the heat. That's my take and I'm sticking to it. Both will soften the bark.

Chris