Pastrami Questions

[mattocsd]

Hello!

New to the site! Been creepin for a while though ;)

Got 3.5lb corned beef brisket point to smoke. I keep seeing differing pull temps of 165-170 up to 195-205. Does it matter for actual pastrami? I cant figure out the reasoning for the extremes...

I kinda need to nail this one cause I really had to talk the wife into this; rather than the traditional corned beef, cabbage and potatoes in the crock pot for St Paddy's Day. I've got aspirations of monster pastrami ruebens on Sunday!

Thanks in advance!

 

[chef willie]

I had planned to let my recent pastrami get up to the 190 IT range buttttt the 'stall' happened and I ran outta time so pulled at 160 IT. I to had read up on most all pastrami posts and, like you, noticed the different pull temps. So, if you can let it go higher that's fine....if you can't then 160 IT pull is fine as well. Reason being it's best to let the P rest in foil for a few hours, then refridgerate overnight, then steam it for at least another 30-60 minutes the next day b4 consumption or slicing till it hits the magic IT for 200+/-. FYI, I've seen posted the point is fattier...many use the flat for pastrami, others prefer the point....just sayin' for info....I used the flat, more uniform piece for smoking IMO. Here's the link to mine http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view. If you type in pastrami in the search bar numerous posts will appear with info. If the wife has a mean streak, maybe do both types <grin> to keep the peace

 

[kathrynn]

http://www.smokingmeatforums.com/t/119550/first-corned-beef-pastramis-w-q-view

This is the method I used....and I foiled it at 165...then pulled if off at 190*. Roadkill's recipe was perfect!

Using the corned beef for this is great!  I am going to do more this weekend.

Kat

 

[dls1]

With pastrami I use a traditional process and smoke at 200F to and IT of 160F-165F. I then cool and refrigerate overnight. The following day I steam it in a 250F oven to 170F-175F.
 

pas1.jpg

• dls1
• Jun 28, 2012

 

[fagesbp]

I smoked mine to 190 in a 235 degree smoker, then let it rest , then wrapped in plastic wrap and cooled overnight, then steamed back to 190 the next day.

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• fagesbp
• Feb 19, 2013

 

[kathrynn]

We couldn't wait and I had a house full of hungry college kids.  We torn into it right then....and it was great!

Kat

 

[mattocsd]

Do you HAVE to steam it the next day or is that sort of just the traditionalist thing to do? Why cant you get it to 195-200 (foiled or not), let it rest, then slice into her?! Honestly, I only have Sunday Funday to do this...

Sorry for maybe the silly questions... New to smoking and have only ever done pork butts and ribs.

 

[venture]

I take mine to the 190 to 200 in the foil.

We refrig overnite.

We slice some thick for dinner plate service.  Those get steamed.

The rest we slice thin for sandwiches and freeze after the vacu pack.  Those get warmed in au jus.

Experiment and see what you and your family might like?

Good luck and good smoking.

 

[irie]

For what its worth I have found briskets and pastrami to be much less dependent on a specific internal temperature. Instead I would go to at least 180* and start checking every 30 min to 1 hour using a tooth pick to test for tenderness. Once the toothpick slides in with next to no resistance its ready :). I always test my beef this way and it has never failed me. Initially I was using target temps to gauge how "done" things were but found some cuts to still be too tough when I would go to slice after resting.

Just my 2 cents good luck!  

 

[chef jimmyj]

I smoke until its tender. No Steaming. Smoke it, foil and Rest it, then slice and make your Rubens. Of course you can chill it before slicing if you wish. Here is my Recipe, you will see this Point was really Fatty! It was Delicious...JJ

http://www.smokingmeatforums.com/t/121221/corned-point-to-pastrami

 

[mattocsd]

Well....... THEY turned out awesome! Couldnt resist so I went out and picked up a flat to go along with the point I already had. Skipped the soaking and rubbed it with pepper, coriander, onion and garlic powder and some brown sugar. Let it absorb the rub for about 24 hours. Got up bright and early (5am) and got them on the smoker by 6. Pulled them off around noon wrapped them up and into the oven till the reached 200*. Boyyyyyyyyyy am I glad I did too! Let them rest for about an hour then sliced. Sooooooooooooo tender and juicy. Salty... peppery... oh my! Turned out better than I could have ever of hoped!

Thanks for all the advice! Here's some pics!

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• mattocsd
• Mar 17, 2013

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• mattocsd
• Mar 17, 2013

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• mattocsd
• Mar 17, 2013

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• mattocsd
• Mar 17, 2013

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• mattocsd
• Mar 17, 2013

Wife LOVED it btw!!

 

[kathrynn]

Knew you would!!!!! Great job!!!!

Kat Thumbs Up

 

[irie]

looks awesome, nice job!