- May 5, 2013
- 69
- 16
Did tons of reading up prior to attempting my first pastrami. All the stuff I read said either smoke it all the way to 200ish like a regular brisket or smoke it to 160-165 then take it off and refrigerate and steam it when you are ready to rock. Undecided to go for the latter. Smoked it last night, then this morning put it on the stove in a roasting pan with a rack and plenty of water and quickly had steam going. Everything I read said 2-3 hours of steam would get me to temp. Its Now been steaming for 7.5 hours and I'm only at 179°!!!!!!! WTF is going on here? Is this just a case of it's done when it's done and I've got a real fatty brisket with a lot to breakdown or is something wrong? The Instructions I read for steaming said to get the water boiling in the tray then turn heat down. To low to keep steam going. I have had no problem with that. Could it. E that I don't have a proper lid , just foil over the top? Getting desperate, I've just now stuck the whole foil covered rig into the oven at 250°