Pastrami ?s

[Thomas The Tank]

I purchased a whole pastrami brisket from a meat packing company in Chicago that I regularly get meat from. It is about 16lb, already seasoned, and smoker ready. Thing is, it looks like a lot of fat on the flat is trimmed off already. Not sure if this is common practice but don’t want it to dry out when I smoke for Friday on a Rec Teq BFG.

I thought of smoking for about 8hrs then putting in a foil pan then covering with foil when bark looks good, for me it’s usually 170ish.

Or should I follow my typical brisket method… low for 4hrs, turn up to 225-230, wrap in butcher paper around 170 till probe tender. Maybe a pan under to catch dripping???

Pics below of both sides. Not sure of the grade but they don’t sell anything lower than choice.

Any help/thoughts are appreciated.

 

[gmc2003]

So, if I'm understanding you correctly. You have a full packer brisket that has been made into corned beef and it is still in its raw state, but seasoned for pastrami and you want to smoke it. If that's the case then you'll want to smoke it until it's probe tender - about 205* +/-.

If it's fully cooked already then just cook it until it's warm throughout. Probably around 165 to 170*

 

[Thomas The Tank]

So, if I'm understanding you correctly. You have a full packer brisket that has been made into corned beef and it is still in its raw state, but seasoned for pastrami and you want to smoke it. If that's the case then you'll want to smoke it until it's probe tender - about 205* +/-.

If it's fully cooked already then just cook it until it's warm throughout. Probably around 165 to 170*

 

[Thomas The Tank]

Correct full packer, already corned, seasoned and in raw state. My concern was the amount of fat that was pre trimmed off the flat. Should I not stress about that and follow the normal brisket cook method I usually do or something else.

 

[gmc2003]

Don't stress it, go the normal route. Probe tender is the key. Check it in a few different areas on the flat part. Most of all have fun and enjoy that pastrami.

 

[flatbroke]

You want the fat trimmed off for pastrami. How did it turn out

 

[Thomas The Tank]

You want the fat trimmed off for pastrami. How did it turn out

It was great! Took it to about 205 prove tender. Let it rest about an hour then into a cooler for 2hrs. Sliced well and was tender easy pull apart but felt firm?? Made some pastrami with mustard and also Reuben’s with it.

 

[flatbroke]

It was great! Took it to about 205 prove tender. Let it rest about an hour then into a cooler for 2hrs. Sliced well and was tender easy pull apart but felt firm?? Made some pastrami with mustard and also Reuben’s with it.

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Looks Delicious. Nice work.

 

[KimberlyO]

Looks delicious!