wanabe pastrami is in the smoker

grnhs · January 05, 2011, 07:29:27 AM

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 · January 05, 2011, 07:34:42 AM

Isn't today Wednesday???? ;D ;D Looks good so far.

Up In Smoke · January 05, 2011, 08:01:25 AM

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.

grnhs · 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

grnhs · January 05, 2011, 08:48:33 AM

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

Tenpoint5 · January 05, 2011, 08:59:14 AM

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

KyNola · 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.

grnhs · January 05, 2011, 02:20:22 PM

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

BuyLowSellHigh · January 05, 2011, 06:05:40 PM

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.

KyNola · January 06, 2011, 07:03:01 AM

Any pics of the finished product?

grnhs · January 06, 2011, 08:40:57 AM

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

classicrockgriller · January 06, 2011, 08:47:20 AM

Did you slice a little cheater piece off the end?

KyNola · January 06, 2011, 09:34:00 AM

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 · January 06, 2011, 09:43:46 AM

Now thats gonna be GOOOOD!

SnellySmokesEm · January 06, 2011, 09:44:27 AM

Man thats gonna be good!