HELP Please: Brisket/Pastrami

Aaron_Toronto · October 2012

My temp of the meet got up to 171 then dropped to162, however the egg is steady at 250. Is this normal

SouthGaSmoker · October 2012

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.

Aaron_Toronto · October 2012

SouthGaSmoker, was it still tasty and good

SouthGaSmoker · October 2012

yes, it turned out fine.

The Cen-Tex Smoker · October 2012

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.

Brownie · October 2012

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?

nolaegghead · October 2012

I've gone to brisket temps, but I've also smoked to 155 (really just adding smoke) or so and then steamed before serving.

Logger · October 2012

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........

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HELP Please: Brisket/Pastrami

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