Pastrami temp question

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custom99

Meat Mopper
Original poster
Jun 21, 2011
294
13
Pittsburgh - South Hills
I have a pastrami in the smoker now. As usual taking longer than I thought for this. I was planning on going to a party at 4.  I am at 160 now. Is there any way it can be pulled in about a half hour and still be good?
 
in my opinion If the meat is cured (as pastrami must be ) it is OK to remove it at 160 and tomorrow you can steam it .it will be OK

normally i smoke it till 195
 
Last edited:
in my opinion If the meat is cured (as pastrami must be ) it is OK to remove it at 160 and tomorrow you can steam it .it will be OK

normally i smoke it till 195
What he said^^^

Steam it for a couple of hours tomorrow and it will be great.
 
Thanks guys. My wife realized there is an MES 40 where we came for the Steelers game. I brought it with me and now have it in his smoker to finish it off. I have to start remembering that my smokes take a lot longer than I think. First time smokes are tough to judge times on.
 
Thanks guys. My wife realized there is an MES 40 where we came for the Steelers game. I brought it with me and now have it in his smoker to finish it off. I have to start remembering that my smokes take a lot longer than I think. First time smokes are tough to judge times on.


Good luck on getting that back home 
yahoo.gif
 
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