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Couple of more pastrami questions

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GrillSgt
GrillSgt Posts: 2,507
in EggHead Forum
I'm also doing for Mother's Day a 5lb beef tenderloin and 6 1lb pork tenderloins. I got those but wanting to make sure I get the pastrami right.

Fat side up for the low and slow?
Wrap in foil and refrigerate until ready to steam, but do I take the foil off for the steam?
How long in the steam (using Instapot). 2 hours?

Thanks again.
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  • Kent8621
    Kent8621 Posts: 843
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    i think that's like asking what kind of lump.  I follow the aaron franklin method and theory always put the fat side towards the heat.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • fishlessman
    fishlessman Posts: 32,767
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    i use a pressure cooker, is the insapot under pressure.  if it is, take the foil off. 25 to 45 minutes under pressure and steam. i lean to the longer cooking time if its a really fatty point or i want it more tender.  natural release on the pressure cooker 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrillSgt
    GrillSgt Posts: 2,507
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    I hadn't thought about using the pressure, just the steam, but that would help with tenderizing. Thanks
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  • 20stone
    20stone Posts: 1,961
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    w/o pressure, I steam pastrami for a couple hours.  Like with a regular brisket, you do it until it is the right degree of jiggly.  I would assume that under pressure it would go faster, but I don't have any experience with them
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lkapigian
    lkapigian Posts: 10,767
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    I have done quite a few corned beef to pastrami conversions and I just treat it like brisket but with a wrap @ 160 and it comes out great. I am sure the pressure cooker helps but I haven't planned ahead to cook ahead so I can let it cool overnight then reheat 
    Visalia, Ca @lkapigian
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  • GrillSgt
    GrillSgt Posts: 2,507
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    It works out much better for me to cook a day ahead. 
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  • 20stone
    20stone Posts: 1,961
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    GrillSgt said:
    It works out much better for me to cook a day ahead. 
    Steaming a la minute (or a la hour, as the case may be) is worth it, particularly for Mother's Day.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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