If all goes according to plan... Pastrami!

flatwounds

I started with a corned beef from Kroger. It's just under 4 pounds. I soaked it for 2 days, changing the water regularly. It's been on the egg for about an hour. I'm between 250-275 dome temp. I am really excited for the finished project. I'm gonna let it rest when done and have a late lunch/early dinner!

YukonRon

Best of luck, It seems you are on a great start. Congrats!

flatwounds

thank you, sir!

flatwounds

Well, it turned out ok. I think I should have pulled it sooner. Pulled at 190. It's a little dry but tasty. Next time I'll pull at 170. Live and learn!

JacksDad

Looks great! 

poster

I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon

JacksDad

poster said:

I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon

As someone who has done this cook exactly twice, I agree... First pastrami I made, I pulled way before 200 and it was kind of tough. Second I went to 200 and it was much much more tender. But I think the first was a flat, and the second a point, so basically, I probably have no idea what I'm talking about and you can ignore everything I said...

flatwounds

JacksDad said:

poster said:

I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon

As someone who has done this cook exactly twice, I agree... First pastrami I made, I pulled way before 200 and it was kind of tough. Second I went to 200 and it was much much more tender. But I think the first was a flat, and the second a point, so basically, I probably have no idea what I'm talking about and you can ignore everything I said...

Ah! I think I didn't have enough lump. It was the end of a bag. The stall was long and it peaked at 192 and didn't budge. So I pulled it. I'll nail it next time. 

CtTOPGUN

 Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

   

flatwounds

Thanks, Jim. Im going to steam some today. 

YukonRon

That looks great to me. Send me what you are unhappy with, I am sure it is delicious.

CTMike

CtTOPGUN said:

 Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

   

I agree with Topgun. I usually smoke until it hits the stall, then put on a rack in a foil pan with some water, and cover with foil and steam it for awhile. Comes out amazingly tender. 

fishlessman

i bought a 20 dollar pressure cooker just for pastrami, it really needs the steam, bed bath beyond. they come on sale right after st pats day, i pick thru the pile looking for points/thick cut depending on who marks them. the point and pc really step it up a level. last few got the water soak with crushed garlic, adds alot of flavor to pastrami. its a good cook to stock up on when on sale

flatwounds

YukonRon said:

That looks great to me. Send me what you are unhappy with, I am sure it is delicious.

Thanks, Ron! It's steaming now. 

flatwounds

fishlessman said:

i bought a 20 dollar pressure cooker just for pastrami, it really needs the steam, bed bath beyond. they come on sale right after st pats day, i pick thru the pile looking for points/thick cut depending on who marks them. the point and pc really step it up a level. last few got the water soak with crushed garlic, adds alot of flavor to pastrami. its a good cook to stock up on when on sale

I'll look for one of those. I've never used a pressure cooker but they do have my interest.  Thanks, man.

CTMike said:

CtTOPGUN said:

 Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

   

I agree with Topgun. I usually smoke until it hits the stall, then put on a rack in a foil pan with some water, and cover with foil and steam it for awhile. Comes out amazingly tender. 

Hey Mike,
I'm steaming now. I'm learning as I go!

flatwounds

Steam!

SmokeySailor

I've read that the moisture content of a cut of meat is solely a function of temperature.  I tend to agree, the driest chicken I've ever had was boiled and driest beef was done in a slow cooker.  What function does steam serve in BBQ?  Does experience prove otherwise?

flatwounds

I don't know the answer but I'm sure someone on this forum does...

flatwounds

The makeshift steamer did the trick of making the meat a bit more tender. Thanks for the advice, folks!