2nd pastrami qview

Discussion in 'Beef' started by mole177, Feb 29, 2012.

  1. mole177

    mole177 Fire Starter

    shortcut route.

    bought 2 packs corned beef...

    they both go on at the same time.

    pulled each one off at 160 then off to the oven.

    first one pulled out of the oven at 175...a little chewy; 6hr 37min

    2nd one pulled out at 190...better, but too salty. didn't let it soak long enough; 9hr: 52min wowsers...nearly 4 hours in the 260 degree oven stubborn 167 point. stayed there forever.

    pic of the 2nd one.



    [​IMG]

    NOW...i steamed it for maybe 3 hrs and it turned brown and i think it may have reverted back into corned beef. lol...at least it was tender.

    what should I do next time? smoke it longer to 200? I want the strami to just fall apart in the mouth, but from a sliced chunk, not pulled.
     
    Last edited: Feb 29, 2012
  2. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Looks great and love your knife
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I would take it to 200 and slice .
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We take ours to 205, sometimes 210. If a toothpick goes in without resistance it's done.
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yup i am with you on that
     
    smokin vegas likes this.
  6. venture

    venture Smoking Guru OTBS Member

    Another for the toothpick.

    Also, I note that meat looks pretty lean.

    I would gladly take it off your hands if you don't like it?

    Good luck and good smoking.
     
  7. yes you can send it to minneapolis we will take it off your hands we call it minnesota nice!!

    [​IMG]
     
  8. smokin vegas

    smokin vegas Smoking Fanatic

    Soak the corn beef in water for one hour before smoking and that should remove a lot of the salt.  Looks really good to me!
     
    Last edited: Mar 1, 2012
  9. mlrtime

    mlrtime Fire Starter

    i did one yesterday and it is horribly salty,  i only took it to 170, it was to smoky also, well thats  how we learn.  i went with the grey instead of the red corned beef.
     
  10. scubadoo97

    scubadoo97 Smoking Fanatic

    Mole177, looks real good.

    I like to take mine to no less than 190.  My current method is to pull after it's out of the stall and steam it the rest of the way in the oven.
     
    Last edited: Mar 5, 2012
  11. mole177

    mole177 Fire Starter

    steam it whole or cut up ?
     
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    I steam it whole then let it cool before slicing.  Steaming works really well for reheating
     
  13. mole177

    mole177 Fire Starter

    AH!!!....

    ok, i've been steaming after sliced...

    I will try to steam it whole next time.

    plus i need to get over the thought where i eat food after smoking.
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    I smoke it part of the way but then steam it the rest of the way until the target finishing temp.  Again for me I like it past 190 to 200-205. 
     
  15. mole177

    mole177 Fire Starter

    what temp do you pull it out of the smoker?

    do you let it rest or just steam it whole after smoked?
     

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