wanabe pastrami is in the smoker

Started by grnhs, January 05, 2011, 07:29:27 AM

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grnhs

Well the weather shortened my brining a bit, but I did get 19 days to corn the briskit,
and she's in for the finish.
4 hrs of hickory,running at 225* to an IT of ?
I have read a lot of different finishing IT's, from 165 to 200 or even 210.
Will the higher finishing temp mean a more tender pastrami?
Your thoughts are always highly regarded.
thanks in advance
Dave

here it is cut in half and ready for the final act.(had to cut in half to fit into the brining containeer I had)

Tenpoint5

Isn't today Wednesday???? ;D ;D Looks good so far.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Up In Smoke

I have pulled mine from 155 to 165 with good results.
when you take the IT on the meat you will be able to "feel"
if it is done or not.
remember that during FTC the meat temp will rise around 5 degrees.

hope this helps.
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

grnhs

10-5 you are right I did say Thursday didn't I.
When I rolled out this morning I saw no sense in waiting another day.
Todays forcast was ok and the wind is supposed to pick up tomorrow.
Both days will be a PID cook (with the wife calling me with updates)
AND I Am TOTALLY ADDICTED TO SMOKE. ;D

grnhs

thanks UIS.
All input helps, and I do appreciate it

Tenpoint5

Quote from: grnhs on January 05, 2011, 08:46:02 AM
10-5 you are right I did say Thursday didn't I.
When I rolled out this morning I saw no sense in waiting another day.
Todays forcast was ok and the wind is supposed to pick up tomorrow.
Both days will be a PID cook (with the wife calling me with updates)
AND I Am TOTALLY ADDICTED TO SMOKE. ;D

You will be certified in a couple of months when you come on and post "My Family is asking me If I have taken the pictures yet so they can eat" It will be at that point that you are certified as being overly addicted to this thing we do!!  ;D ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

KyNola

For a pastrami style brisket, an internal temp of 155 is plenty.  Take it out of the smoker, let it cool and then wrap tightly in plastic wrap.  Then, wrap the package in tin foil and into the frig for a day, two is even better.  Now you're ready to very thinly slice against the grain and pile high on some bread.

Dang I'm hungry all of a sudden.

grnhs

come on over, I'm just a few miles south of the 49th parallell

BuyLowSellHigh

Quote from: KyNola on January 05, 2011, 11:47:02 AM
For a pastrami style brisket, an internal temp of 155 is plenty.  Take it out of the smoker, let it cool and then wrap tightly in plastic wrap.  Then, wrap the package in tin foil and into the frig for a day, two is even better.  Now you're ready to very thinly slice against the grain and pile high on some bread.

Dang I'm hungry all of a sudden.

Thanks, KyN - now I am too!

KyNola has steered you well.  Some smoke it, then finish it with a steam cook to complete.

Check out the recipe site under "Beef"  here, with a good writeup on Steaming Pastrami included.
I like animals, they taste good!

Visit the Recipe site here

KyNola


grnhs

finished late so finally I have the pic.
this is right after 2 hrs ftc.
vac packed and into the fridge to cool.

classicrockgriller

Did you slice a little cheater piece off the end?

KyNola

Quote from: classicrockgriller on January 06, 2011, 08:47:20 AM
Did you slice a little cheater piece off the end?
Oh my Lord I hope he did.

That looks great.  Anxious to see the pink color of the meat up against that dark seasoning rub bark.

Nice job grnhs!

OU812


SnellySmokesEm

Is it bad if my wife refers to the smoker as "The Mistress"?
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