Need pastrami advice

Discussion in 'Beef' started by eichhoma, May 15, 2010.

  1. eichhoma

    eichhoma Fire Starter

    So... I have two corned beef briskets on the smoker right now... hovering around 145*....

    What temp do I want to pull it off at??
    Then continue cooking to a higher temp?
    When do I steam it? After it comes off the smoker, or does it have to go in the fridge and cool first...?? 2-3-4 hours I suppose?
    Sorry for all the q's! appreciate the help!
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I wrap in foil at 165 and then continue to cook until 185. Rest and cool, then slice and enjoy. I have never "steamed" mine, but it does get the effect in the foil in my opinion. Always tastes great.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would foil it at 165° and then take it to maybe 190° or so and then let it rest in the cooler for a couple of hours and then take it out and make a sammie. It will be one of the best that you have ever put into your mouth and then let it stay out and make yourself another sammie. Then put it in the refrig till later and then slice it the maybe tomorrow. Then you can steam the meat hot after it's sliced and serve it that way.
  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    I did one yesterday. I foiled at 165 and took it to 200. I let it rest in the cooler for two hours.
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Here is one fom a while back that includes the steaming process.

    I cool mine completely then steam the next day but I see nothing wrong with steaming once it has come off the smoker and maybe rested a few hours but never tried it right from smoke to steam.
    Be sure your water is a light simmer and not a boil if you do steam it.

Share This Page