Pastrami question?

[porked]

Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?

 

[SmokinAl]

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.

 

[rw willy]

Removw from smoker @ 165 and foil.  Let rest on the counter.  After 2 hrs. I place in fridge and slice the next day.  Enjoy!

 

[waysideranch]

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.

Ditto!!!!!!!!!!!!!!!

 

[porked]

Thanks guys! Never did one of these.

 

[gotarace]

I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.

Ditto!!!!!!!!!!!!!!!

X3 same process here...works like a champ

 

[porked]

Thanks again guys, it's a smokin' right now and will pull at 205.

 

[Bearcarver]

I'm late but I agree with 205˚.

Bear