Pastrami?? Need Help

[snickers104]

Ok,,,got how to do the brine using POP's method and recipe....when I smoke it how hot internal temperature should I go??

I have read 165 all the way up to 205....???

I know its a brisket and usually brisket gets tender around 195 to 200 but curing the meat should make it tender too..

 

[kathrynn]

Ok,,,got how to do the brine using POP's method and recipe....when I smoke it how hot internal temperature should I go??

I have read 165 all the way up to 205....???

I know its a brisket and usually brisket gets tender around 195 to 200 but curing the meat should make it tender too..

New Years Day...I did mine to a internal temp of 165.  They then got wrapped in foil...and took a bit over a 2 hour cooler nap.  Sliced them up nice and thin.  OMGoodness were they great!

 

[snickers104]

Thanks...I will give one a try

 

[realtorterry]

Its all a matter of prefrence. I take mine to 170- & after foiling It gets as high as 175-180. I also let it rest overnight so it's much easier to slice. Whatever you do remember the qview~!!

 

[snickers104]

Promise pictures!!!