Pastrami question?

Discussion in 'Beef' started by porked, Apr 17, 2011.

  1. porked

    porked Smoking Fanatic

    Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.
  3. rw willy

    rw willy Smoking Fanatic OTBS Member

    Removw from smoker @ 165 and foil.  Let rest on the counter.  After 2 hrs. I place in fridge and slice the next day.  Enjoy!
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

  5. porked

    porked Smoking Fanatic

    Thanks guys! Never did one of these.

  6. X3 same process like a champ
  7. porked

    porked Smoking Fanatic

    Thanks again guys, it's a smokin' right now and will pull at 205.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm late but I agree with 205˚.



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