Pastrami attempt

[bigbuck]

So i got brisket trimmed and put in pops brine, gonna let brine for about 14 days, any suggestions on rubs for it? Asking in advance in case i need to gather more ingredients, THANKS!

 

[bigbuck]

What internal temp should i pull pastrami out of smoker?

 

[thirdeye]

What internal temp should i pull pastrami out of smoker?

Are you going to use any finishing method like steaming, or pressure cooker?

 

[bigbuck]

Are you going to use any finishing method like steaming, or pressure cooker?

Not really sure, i guess the question is should I?? Lol

 

[thirdeye]

A finishing step is mostly for tenderness. A lot of deli's will use a steamer as it keeps the meat moist and hot because they are cutting to order. I like a pressure finish because it takes less time and I can dial in the exact tenderness I want. A wrapped finish with some lite beef broth also works. With a finish like these you only need to smoke the pastrami to 150°.

All that said, if you want it solely for sandwiches, and will be slicing it thin you can usually monitor the tenderness by probing. A 30 minute to an hour of wrapping will stop it from getting too dry.

I know you can't tell tenderness from a photo, but these were pressure finished.

I really like pastrami burnt ends.