Pastrami steaming?

[SmokyMose]

I've read that Pastrami making involves steaming as well as smoking, yet the posts I've seen only mention smoking. Is it an option or something? If steaming, would you bring it up to a certain temp and finish with steam? Just curious. I'm planning to try one soon and just want to make sure I'm not missing something...

Dan

 

[disco]

When I make pastrami or Montreal smoked meat, I smoke it to an internal temperature of 160 F. Then I let it sit overnight or freeze it for later cooking. Then I steam it for 3 hours.

Here is a link to the last Montreal Smoked meat I did:

http://www.smokingmeatforums.com/t/240718/montreal-smoked-meat-step-by-step-qview-bomb

Disco

 

[chef jimmyj]

Steaming is up to you, when you want to eat it and the amount of Time you have to play...I have smoked start to finish and put smoke on to the stall and finished with steam. Steaming saved a couple hours and as Disco pointed out, lets you smoke one day and finish another. Smoking start to finish is more intensely flavored as condensation from the steam drips from the meat taking a bit of smoke and seasoning with it. The pan drippings can be reduced and doctored up for Dipping.

...JJ

 

[SmokyMose]

Thanks, guys!
Looks like I have options. I like options [emoji]128578[/emoji]