New to Pastrami and have questions

[magnum3672]

So, I started a Pastrami from a packaged corned beef this morning.  At 2:30 I was at 160 F and was deep into a stall.  I had to throw it in the oven (and as luck would have it the trusty oven probe wasn't working) at 200 F and hope my Pops would get to it in 2ish hours. It got pulled out with the oven off.  Now I know since it hit 160 its "safe" but its kinda tough.  Would you suggest braising it? I don't have a steamer.

 

[alelover]

I would put in the oven and get the temp of the meat at least to 180º. What was the hottest it got? Then thin slice it after it's cold and steam it as you use it. I use this.

 

[magnum3672]

I think the hottest it got is 160ish... I'm not sure because no one was around it from 2:50ish (when it said 160 and was stalled) til about 4:50ish when my Dad got home and said the oven was off and the probe was reading 140.

So re-bake it up to 180?

 

[venture]

I usually only steam the thicker slices we save for a plate dinner but you might have to go further.

That simple steamer setup Scott gave you will work great.

Enjoy!

Good luck and good smoking.

 

[eman]

I steam all my pastrami whole. Smoke it to 175 -- 180 . cool in fridge overnight. Set pastrami on top of a broiler pan and put water and / or beer in the bottom of the pan .Cover w/ heavy foil and seal the edges well. set on the stove top (will cover 2 burners) simmer on med heat for a few hours.

 The steam adds moisture and adds flavor if you use beer and /or seasoning in the liquid

 

[magnum3672]

I threw mine in a crockpot for 3 or so hours with about half an inch of water in the bottom.  Came out quite nice when sliced thin. It's the closest I could get to steaming and I didn't see Eman's post.

Thanks guys!

 

[alelover]

Crock pot works well. Glad it was good.