Making Pastrami Question?

Discussion in 'Beef' started by dave from mesa, Apr 22, 2015.

  1. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Going to try making some Pastrami. Gonna buy a Corned Beef flat.

    Questions are:

    What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches.

    What do you recommend for smoke? Have an AMNPS and a number of diff pellets so I am open to ideas.

    TIA

    dave
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I smoke mine to 160 and then into the fridge to cool before slicing.
     
  4. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Thanks guys.

    timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it.

    Chef

    This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich.

    Now this brings another question.

    Steam it whole not after I slice it?
     
  5. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Now this brings another question.

    Steam it whole not after I slice it?

    Never mind. I should have read the WHOLE thread before asking.

    thanks
     
  6. timberjet

    timberjet Master of the Pit

    You want to steam it whole to preserve the moistness in the meat. If you slice it first all the liquid will run out.
     
  7. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Thanks. Never thought of that. 
     
  8. timberjet

    timberjet Master of the Pit

    I think you would want to cool it completely before slicing it too for the same reason. I do this when making sirloin tips for sandwich meat. I even par freeze it for better thinner slices. I am ready for a Reuben now!
     
  9. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    "I am ready for a Reuben now!"

    Well the only thing I like about a Reuben is the pastrami and the dressing but I know what you mean. Gonna go buy that CB tomorrow.

    dave
     
  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I agree. It slices better after it has firmed up. I like to slice mine so thin it only has one side. Tastes better IMHO.
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am on board with Those who recommend steaming it. I say you steam it all the way up to 203. It might fall apart a little when you slice it but it will be pure juicy heaven
     
  12. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases.

    thanks

    dave
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I use a blend of hickory, cherry and maple. Works for me.
     
  14. Small Point, Rueben is corn beef, when made into Pastrami it is no longer a "Rueben. (according to an old Deli owner I knew). In any case I love them both.
     
    Last edited: Apr 24, 2015
  15. timberjet

    timberjet Master of the Pit

    Ok gotcha. 
     

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