Pastrami

Discussion in 'Beef' started by c farmer, Oct 31, 2013.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have a 3 1/2 lb corned beef rubbed and sitting in fridge waiting till Saturday to smoke.

    I have done a lot of reading on the subject and it seems most like to smoke to around 150 then wrap in foil and steam to a IT of 190.

    Can I achieve the same tenderness as a steam finish my just wrapping in foil at 150 and place back in to the smoker?

    Thanks
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Adam,

    By foiling it you are basically braising the meat at that point. I would add some broth to help it along. It is going to be pretty tender, but I'm not sure about as tender as steaming it. Honestly I never steam mine, unless I am reheating the left overs.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So foil, add broth and back on the smoker to IT190.

    Oh I am using the drum for this.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's what I'd do. Except I'd start poking the brisket with a toothpick at around 180º to check for tenderness. When it slides in like melted butter its done!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Case.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep, Case has you covered. Steaming goes slightly faster because of the greater Convection but Foiled and back in the smoker will get you there. I saw an episode of DDD where after smoking the owner puts the Pastrami in a pot of Pastrami Broth and simmers it until the desired tenderness. The interesting part was, he has been using the same broth since the place opened! It was some 20 years old. They just top it up with more water and seasoning, then chill it and store until the next day. Must be some pretty intense flavor in that pot...JJ
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Chief Jimmy.

    I had planned on steaming but it might turn into a over night smoke.
     
  8. venture

    venture Smoking Guru OTBS Member

    Lots of ways to skin a cat!

    At our house we cut some thicker for dinner plates.  We steam that.

    The thin sliced stuff for sandwiches we warm in au jus.

    Good luck and good smoking.
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Venture

    I am making it for sammies.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Another question.  Does 225 sound good for temp?

    And about how long should I expect to hit 150?
     
  11. fwismoker

    fwismoker Master of the Pit

    Hmmmm Adam sounds familiar...lol
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Who invited you?   LOL
     
  13. fwismoker

    fwismoker Master of the Pit

    A range of 225-250 is fine....shouldn't take too awfully long.   It'll pick up some smoke and and add enough broth when you foil to keep it wet with out drying out... i.e your flat you did.
     
    Last edited: Oct 31, 2013
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am guessing 5-8 hours?
     
  15. fwismoker

    fwismoker Master of the Pit

    me myself and i !
     
  16. venture

    venture Smoking Guru OTBS Member

    Others have their methods, and most are good?

    For us, we refrigerate the sucker over night to set up.  Much easier to slice thin that way.

    Then we reheat as above.

    For dinner plates, we might take some thicker slices off just after the smoke and rest.  Then steam for 1/2 hour or a little more.  Even with these I do like a good hour of rest in foil and towels.

    Good luck and good smoking.
     

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