Smoked a pastrami, left whole in the fridge, now what?

[scvinegarpepper]

I did my first (cheater) pastrami yesterday with a corned beef. I wrapped in BP at 160, and let it go until about 195. Pulled it off to rest in a cooler a few hours, then threw the whole thing in the fridge.

Now, should I slice it cold, or steam it back to temp then slice it? Don’t really have an end goal here, just wanted to try it and have slices to eat on this week, sandwiches, etc. In hindsight I probably should have pulled it earlier and then steamed to finish, based on what I’m reading. But I can’t go back in time. Slice it cold or heat it up? Thanks friends.

 

[TNJAKE]

Will be easier to slice thin if cold. I'd pop it in the freezer for an hour or two to make slicing even easier

 

[chopsaw]

I don't steam . I like it sliced cold .
If it's a big slab , slice some and further dry it into jerky .
Good stuff .

Pics ?

 

[scvinegarpepper]

I don't steam . I like it sliced cold .
If it's a big slab , slice some and further dry it into jerky .
Good stuff .

Pics ?

Not super happy with the bark. I made the mistake if leaving it tightly wrapped in the BP, so once I pulled it out of the fridge and the BP, a lot of the bark pulled off with it. Oh well, learned that for the next one. Also, wasn't super in love with the rub, I feel like it needed more coarse black pepper. Again, lesson learned.

 

[chopsaw]

Looks fine to me . I'm with you on the black pepper .
Thanks for the pic .