Does the Pastrami you guys are making,

Discussion in 'Beef' started by forktender, Apr 2, 2010.

  1. forktender

    forktender Meat Mopper

    turn out tender or is it a little on the tougher side ?
    I just foiled my first one at 160 and it seems as if it is going to be tough.
    I added a little apple juice and h20 to the foiled meat maybe the steam will help with things.
    besides that I cheated and sliced a sliver off of one end,this stuff is awesome !
    Sorry no picture today I can't find my battery charger.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Mine came out tender. Wich surpirsed me as the other corn beef I bought at the same time turned out a little tough when we had cb and cabbage
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Always tender Fork, how are you smoking/cooking yours?
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    My first attempt was a bit chewey (but delicious). I pulled them at 180° internal w/ no foiling. I think next time I will take them to 195° internal, I am aiming for something that holds together for slicing but is tender to bite.
  5. forktender

    forktender Meat Mopper

    I soaked it for a day and 1/2 changing the water 5-6 times.
    This morning I seasoned it and stuck it into the smoker at 235* I foiled at 160* with a little apple juice and water going to remove it from the heat when it reaches 185-190* .place it in a cooler towel covered for a hour or so then into the refer until Sunday. I just hope the steam will help break it down some. maybe I removed to much fat cap ?
    only time will tell.
    Thanks guys.
  6. forktender

    forktender Meat Mopper

    Thanks for that, I'll let it go until 195*
  7. fire it up

    fire it up Smoking Guru OTBS Member

    No need to bring it to such a high temp, especially if you are steaming it to completion which IMO is the best way to finish a strami.
    With the curing process the fibers break down a lot more than a regular brisket would so it can be pulled at a lower temp.
    Whenever I do strami I pull at 170-180 then cool and into the fridge then the next day (or whenever eating it) place into a pan and steam (I use a veggie steamer froma rice cooker, remove the handles and place it upside down into a pot with about an inch of water with the strami on top) and bring water ot a low simmer, steam 2-3 hours and you are in strami heaven [​IMG]

    If steaming try and not cut any portion of the meat off before hand, an exposed end will cause a lot of moisture from the meat to escape during the steaming process and you want it held in.

    Also if steaming then there is no need to allow it to rest in towels and in a cooler, just let it sit out until it is cool enough to go into the fridge, put it in the fridge for a few hours then wrap in plastic wrap or foil or whatever until serving day.
  8. forktender

    forktender Meat Mopper

    Ok I took it to 190* and it feels a lot better then it did at 160*.
    I think this just may work out !
    I was a doubting it when it was at 160 * it felt like a brick , no give at all.
    It actualy feels pretty good now, it's gained a few degrees in on the counter It's at 193* and cooling now.
    I can't wait to dig into this, it smells out of this world.
    I have a party to go to Sat. night I'm going to test this baby out after it cools.
    If it works I'm going to have to toss the second one in the smoker in the morning, it's already soaking.....YUM !!!
    Thanks bunch.
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Since you brought it to such a high finishing temp be careful with the steaming, cooking it that long and then steaming can cause the meat to fall apart when slicing so go slow and use a sharp knife.
  10. forktender

    forktender Meat Mopper

    Good info. [​IMG]
    If I have to I can alway throw it into the freezer for a half hour before it hits the slicer.
    Thanks a bunch.
  11. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Being Brisket, although brined, I find that just like Brisket, each piece of meat is different. I am using a higher temp while smoking, and doing tenderness tests after I hit 180 until the meat is done. Some I have had perfect at 180, and some I had to take to 195 until I got what I wanted.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have always taken my pastrami to about 195° and it does have alittle rubbeery to it but I'm used to that. But then I have had some come out really tender too so I just chalked it up to the meat.
  13. forktender

    forktender Meat Mopper

    Well 195 * worked out awesome it sliced up real nice.
    It was a bit chewy so I steamed up in a little beef broth the sliced meat tured out awesome, I made up a few Rubin's for supper tonight,they where out of this world.
    Looks like I'll be smoking more today.[​IMG]

    Thanks for all of the help.

Share This Page