Habs Pastrami (now with junipers)

[HCT]

The search is over, I finally found my brisket sourch and picked up 2 yesterday. Now to get one processed. Trying to locate my 45rpm record of "Hot Pastrami". :D :D :D Okay, who sang it? Joey Dee and the Starlighters? Can't get the dang song out of my head. ::) :P :P
Oh, Costco didn't have it, only flats trimmed to the meat, I got it in shoprite in it's cry-o-vac. Hot pastrami yeah..............

[iceman]

Geez HCT, here I was humming "No butter, no putter" by "Harley and the Kick Starts" for the last two weeks and now it's "Hot Pastrami"!!! :o :D LOL. ::)
Just kidding. Hope you have fun with the brisket. Keep us posted.

[LilSmoker]

Haha! you know you've got it bad when you start singing pastrami songs!

Mind you, i've tasted some great tunes by a group called " Bradley & The Puck Burners"

LilSmoker

[La Quinta]

ok...my pastrami came out tough...what did I do wrong...got it to about 10 degrees below done...then steamed to temp for added moisture...did I over cook or under? My guess would be over...Habs...advice? Can I fix it or no?

[Habanero Smoker]

Pastrami is going to be a little tough, so you need to cut it thin and against the grain. That will improve the texture.

Just to clarify, what was the final internal temperature that you took it to? I take mine to 160°F-165°F, and it comes out just right, as long as you cut it correctly. If you did not reach the 165°F mark, then you can try braising it longer. Going beyond 165°F, would not make it any tougher, unless you are using to high of a heat source. You mentioned that you were going to use low heat, during the steaming (braising).

I never tried steaming pastrami at the end. That may have something to do with it being tough, but I don't know what that could be (at this time).

Besides being tough, did the crust stay on during the steaming process? Can you give more details on what you did? I am planing to steam my next batch of pastrami. I thought I would get to it at the end of the month, but it looks like it will take longer then that.

[La Quinta]

First off...yes..the crust stayed on for the most part...the steam "loosened" it a bit..I got it to 165 and took it out...FTC'd it...just to let the smoke and water rest inside the meat...(maybe I shouldn't have?) Tried the first bite (against the grain...I know that much) and it was tough...still is...do you think I over cooked it?