Pastrami IT ????

Discussion in 'Beef' started by dirtworldmike, Mar 13, 2011.

  1. Hi all.

    Hope someone could help me out.

    I'm gonna play follow the leader/s and take a stab at my first pastrami from corned beef here shortly. I've spent the last several days reading and searching all the posts about it and I now have a head-ake and I think my eyes are crossing.

    I really hate posting/asking  questions as all the answers for anything and everything are on this site. But after reading/following current threads and searching for a few days I'm still  confused when it comes to the final IT temp. I've seen posts that say to pull at IT temps from 160 all the way to 250?. Quite a range, no?

    Also,I was kinda  thinking I would do a steam in a small roaster at the end, but to do that ,do you pull at say 160 and then,,, let it steam until it reaches a higher temp/ Or do you just steam for a few hrs and don't worry about the IT temp?

    Thanks

    Mike
     
    Last edited: Mar 13, 2011
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Mike,

    I would smoke until you hit an internal of 180.  Then I would foil and rest in an insulated cooler for at least one hour to let the juices redistribute. Then I would refridgerate overnight and slice it cold.  Then steam it just prior to serving.

    Good luck and keep us posted with lots of qview
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great advice from a man that has this dish named after him. Use search above and look for Dudestrami
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    After re-reading your post...sounds like you may be wanting to eat this tonight.  If so, foil it at 165 add some apple juice and continue to cook to closer to 200.  Then rest for an hour or so.  Slice across the grain and enjoy.

    I just bought two CBB at the store today.  Haven't made a Dudestrami in a loooong time. Been getting a craving ready all of these pastrami posts.
     
  5. Dude, I was going to chill it and slice it the next day.

    Thanks
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    If you going to wait, then you already got the best advise from two of the best guys on here!
     
  7. smokinal

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

    The Dude knows his pastrami!
     
  8. OK guy's thanks. I think I understand the concept now. Got my meat soakin now and will be giving this a whirl tomorrow.

    Thanks again and wish me luck!
     

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