Steaming pastrami question

[mjdeez]

Susanminor.org's steamed pastrami recipe says to take the IT to 160*F.  Why does this go up to 160* and not 190* like when hot smoking briskets? Has anyone tried this or would this just be disastrous?

http://www.susanminor.org/forums/showthread.php?575-Steaming-Pastrami

On the stove top tightly cover the pan with a tight fitting lid or use heavy duty aluminum foil, making sure the foil does not touch the meat. Bring liquid to a boil, and carefully transfer to the oven, and allow it to steam until an internal temperature of 160°F* is reached. If you are using a probe, it is best to position the probe prior to sealing the foil. I generally will not plug the probe into the receiver until after I have placed the pan into the oven.

[KyNola]

That's Habs's recipe so I can assure you it won't be disastrous.  I'm guessing the reason you don't go to 190 is that briskets at that temp have a tendency to be more toward the "pulled" type rather than slicing like you would for pastrami.  If you're going to be thin slicing pastrami against the grain, there is just no reason to take it to 190.

[mjdeez]

That's Habs's recipe so I can assure you it won't be disastrous.  I'm guessing the reason you don't go to 190 is that briskets at that temp have a tendency to be more toward the "pulled" type rather than slicing like you would for pastrami.  If you're going to be thin slicing pastrami against the grain, there is just no reason to take it to 190.

Sorry. Looking back at what I said, it wasn't clear at all.

So I had decent success in the past w/ Hab's recipe. My only problem was the IT got a little too high and probably too fast, so I would try to fix that next time.

Somebody at work was asking about doing pastrami and was thinking about going up higher in temp, just like briskets. So I told him i've always done 150-160 but I'd try and find out what would happen if you brought it to 190.

So to rephrase, would bringing the IT to 190*F be disastrous?

[Tenpoint5]

By taking taking the temp up to 190 you will run the risk of the pastrami falling apart when you take it out of the smoker. The brisket I did last night almost fell apart at 196. If you do go to 190 make sure the meat is very cold when you slice it. Even then there might have been too much collagen converted to gelatin and the meat may crumble on you when you slice it. I wouldn't take it over 180 myself.

[mjdeez]

By taking taking the temp up to 190 you will run the risk of the pastrami falling apart when you take it out of the smoker.

Hmmm... that sounds like a risk worth taking. I guess it will be messy, but tasty. I'll foil-boat or wrap it when it gets above 160. Thanks for the info guys, I will experiment with a few cuts.  I've been meaning to make some more. It goes fast.

[Habanero Smoker]

As mentioned above taking the pastrami above 160°F changes the textured. Since the meat is cured I'm not sure what the texture will be when you take it to 190°F.