ping grampasgrub, re pastrami

giantwing · April 2010

Hi Kent,
I dont have pictures but I wanted to update you.
I used a point of a brisket and corned it myself using steven raimprecthts turkey pastrami recipe.
I had bought this Sunday, i corned it Monday night and did not get a chance to egg it until this am.
I was really confused on the time of cook.
Anyway, at 11 am i put it on at 220: then left for work.
At 4.30 my daughter told me it was internal 179.
Any way i pulled and did the wet third eye method.
It is good but over done.
I would recomend the do it yourself corn though.
If I would have pulled earlier and tinfoiled it would have been great. I think the meat has a better texture.

Thanks for the help

Mike

Grandpas Grub · April 2010

Thanks Mike for letting me know. What was your target temperature for this cook?

My biggest difficulty with cooking is the timing. A long time ago the folks on the forum told me to cook to temperature, which was one of the best things I have learned here.

Using the pre-corned it took me 2 or 3 cooks to get it where I was really happy. Those first few were pretty good eating but not what I was looking for.

I will have to try doing my own corning and see how it turns out.

Kent

giantwing · April 2010

I thought it would take 4-5 hours at that temp to get to the 150-160 internal like it says in the third eye recipe. It went quicker and so it was over done.
The corning must make for a shorter cooking period.
Oh well live and learn.
Happy easter
MIke

ping grampasgrub, re pastrami

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