Pastrami temp question

Discussion in 'Beef' started by custom99, Jan 8, 2012.

  1. I have a pastrami in the smoker now. As usual taking longer than I thought for this. I was planning on going to a party at 4.  I am at 160 now. Is there any way it can be pulled in about a half hour and still be good?
     
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    in my opinion If the meat is cured (as pastrami must be ) it is OK to remove it at 160 and tomorrow you can steam it .it will be OK

    normally i smoke it till 195
     
    Last edited: Jan 8, 2012
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    What he said^^^

    Steam it for a couple of hours tomorrow and it will be great.
     
  4. Thanks guys. My wife realized there is an MES 40 where we came for the Steelers game. I brought it with me and now have it in his smoker to finish it off. I have to start remembering that my smokes take a lot longer than I think. First time smokes are tough to judge times on.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member


    Good luck on getting that back home [​IMG]
     
  6. smokinal

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

    That's what I was thinking, I bet it's all eaten up before you get out of the house!
     

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