Quick pastrami question, what temp when it is done?

[kilohertz]

I’m smoking my first ever pastrami tonight which is just a very thin brisket flat no more than an inch and a quarter, and only about 2 pounds. I put it on 4 hours ago and wrapped it in foil at 170, it’s now 190° just wondering when I should take it off, at what temperature? Should I take it to 205° like I would normally a brisket? Or should it come off sooner being a cured product?

Thanks

 

[SmokinEdge]

To probe tender not to temp. That said the temp will usually be in the 203-205 range but could be in the 210 range occasionally. Cook until probe tender whatever that temp is.

 

[kilohertz]

Thanks!

I pulled it at 205*, it's resting right now...I'll try it in an hour or so....another late dinner. Ha.

Next time I'll choose a larger piece, this was the flat from a small brisket from my neighbors cow he processed this spring.

cheers

 

[DougE]

Temp is just a guide to when to start testing for probe tenderness. Actual done temp can vary by a bit.

 

[kilohertz]

It turned out just fine, moist, tender, I'm not a pastrami guru so no idea if this is correct but it tasted good with some cream cheese on rice crackers, dill pickle and cab sav.

Thanks all.

cheers

 

[jcam222]

It turned out just fine, moist, tender, I'm not a pastrami guru so no idea if this is correct but it tasted good with some cream cheese on rice crackers, dill pickle and cab sav.

Thanks all.

cheers

View attachment 673621

Looks tasty!

 

[smokerjim]

Looks excellant

 

[JLeonard]

Im no guru either......But saying that....I'd tear that up! Looks good.

Jim

 

[DougE]

Looks good from where I'm sitting.

 

[Steve H]

Looks like you nailed it! Why am I thinking about a Reuben?!

 

[gmc2003]

Looks great from here also.

Point for sure
Chris

Looks like you nailed it! Why am I thinking about a Reuben?!

That was my first thought as well Steve. A nice grilled Reuban ummmmm

 

[kilohertz]

Thanks guys,

It was very good. I chilled it then sliced the rest on my meat slicer. Have a fresh sour dough loaf for sandwiches today.

Next one I'll try the more traditional way, this was very thin and I had already seasoned thinking I was going to grill it then someone suggested Pastrami so I made up the cure and left it for 10 days. Turned out nice but as it's my first, I don't have anything to compare to.

I'm learning, thanks to all here for the help.

Cheers