First Pastrami

Discussion in 'Beef' started by johnwash, May 28, 2015.

  1. johnwash

    johnwash Smoke Blower

    I have a 4 pound point corned beef soaking as we speak. Im planning on using a coriander and black pepper. How long should i estimate the cook and to what temp? And whats the deal with steaming?
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello , Jonwash [​IMG]  . First Steaming ( or Boiling  a Corned Meat gives you Corned Beef , your Smoking makes it Pastrami ( plus or minus a few Spice).

    As for timing , this is only for  figuring a time frame , not for cooking time . Meat cuts are notorious for not following that 'rule' [​IMG].

    Use you thermometers for "timing" your cook .

    Now , the time for you... 4lb.Butt  (in the supposed World) would be done in 6 hrs. . Now in our real World , I would add 2-3hrs. and make sure you are not

    rushed to finish. You can keep them hot in a cooler , double wrapped in foil ,(yuck ,that word again) and Towels . They will stay hot for 5-6hrs.  This would make a starting time of

    8 hrs. before you need.

    A 4lb. (anything) ,would be 6 hrs.+ 2hrs. = 8 hrs. use your them. for pulling time and temp.It will be around 195*F  to 205*F , if you want to slice , take it 165*F .  Some one

    mentioned the Gov. says we can eat Pork and chicken at 135F .

    Your seasoning choice sounds great , hope you have a good time smoking , and as always . .
     
  3. johnwash

    johnwash Smoke Blower

    I saw other people saying 180 what would be the diffrence between that and 165
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello , Jonwash [​IMG]  . First Steaming ( or Boiling  a Corned Meat gives you Corned Beef , your Smoking makes it Pastrami ( plus or minus a few Spice).

    As for timing , this is only for a figuring a time frame , not for cooking time . Meat cuts are notorious for at following that 'rule' [​IMG].

    Use you thermometers for "timing" your cook .

    Now , the time for you... 4lb.Butt  (in the supposed World) would be done in 6 hrs. . Now in our real World , I would add 2-3hrs. and make sure you are not

    rushed to finish. This would make a starting time of8 hrs. before you need.

    A 13lb. (anything) ,would be 19.5 (20)hrs.+ 2hrs. = 22hrs.

    your temo. (for pulling will be around 195*F to 205*F , if you want to slice , take it 165*F

    The in 180F and 160*F is it is done more , for those not liking reddish meat. 

    Have fun and   . . .

    Stan
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I've had pretty good luck smoking to an IT of 193°-195°. I've also had pretty good luck smoking at 300°. At this temp total cook time for a piece that size should be +\- 4 hours.
    Steaming is generally how a deli will reheat pastrami for making sandwiches. Some on here say they take the meat to 165° or thereabouts then steam to their finished temp. Can't say whether it makes a difference in tenderness or not. I've had good luck just smoking them. For the record, I've had much better luck with points versus flats.
    http://www.smokingmeatforums.com/t/...-tender-pastrami-in-four-hours-with-bear-view
     
    Last edited: May 29, 2015
  6. johnwash

    johnwash Smoke Blower

    I did it it was a little chewy what went wrong?
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Did you slice it across the grain?
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    USDA guidelines are 145° for pork and 165° for chicken. Just wanted to point this out so folks didn't get the wrong idea. Technically you can Pasteurize chicken and pork at 135° but you need to hold it at that temp for quite a while and most folks don't have the equipment to hold precise temps for long enough to be safe.
     
    Last edited: Jun 3, 2015

Share This Page