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HELP Please: Brisket/Pastrami
edited October 2012
My temp of the meet got up to 171 then dropped to162, however the egg is steady at 250. Is this normal
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
SouthGaSmoker, was it still tasty and good
yes, it turned out fine.
St. Mary's, GA
The Cen-Tex Smoker
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.
Keeping it Weird in the ATX
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?
I've gone to brisket temps, but I've also smoked to 155 (really just adding smoke) or so and then steamed before serving.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
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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