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HELP Please: Brisket/Pastrami

Aaron_TorontoAaron_Toronto Posts: 10
edited October 2012 in Beef
My temp of the meet got up to 171 then dropped to162, however the egg is steady at 250. Is this normal
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Comments

  • Same thing happened to me when I did pastrami a couple of weeks ago.  The temp swung up and down a few times before it was finished.
    St. Mary's, GA
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  • SouthGaSmoker, was it still tasty and good

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  • yes, it turned out fine.
    St. Mary's, GA
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  • totally normal by the way. Most large cuts like brisket and butts hit a stall where the temp flatlines or even goes down a bit. This is due to evaporative cooling when the meat loses some of the internal liquids during this stage of the cook.

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  • BrownieBrownie Posts: 1,022
    What temp are you guys taking pastrami to? I've been taking mine to 165* because it shreds at 190+ which makes slicing thin impossible.

    What do you guys like it finished at?
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  • nolaeggheadnolaegghead Posts: 14,055
    I've gone to brisket temps, but I've also smoked to 155 (really just adding smoke) or so and then steamed before serving.
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  • LoggerLogger Posts: 235
    Pastrami:
    Take a corned beef brisket and soak for 3 days (changing the water twice a day)  Don't use the spice that comes with it.  I use a salt free rub from... Lantana of Texas.
    I score mine with a knife in the direction of the grain before I apply the rub.  That way I know how to slice "cross the grain".  I then wrap in saran wrap overnight before cooking.
    I then cook to 195° - 200° internal & pull and then let cool, then wrap in saran wrap and put into the fridge overnight.
    Slicing is a cinch then.
    Everybody in my hood thinks this pastrami is the bomb....yeah I know, some of you probably won't.  Guess what........
    OKC area  XL - Medium
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