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sfbbqguy 02-08-2010 11:39 AM

First Pastrami...pron
Decided to give pastrami a try. Followed the Virtual Weber Bullet method as closely as I could.

All in all it turned out very good. Good curing and great flavor. Smoked it to 165* on UDS after the three day cure with TQ and spices.

It wasn't pull-apart tender at first so the first sammies the meat sort-of came out in big pieces and was a bit chewie even though it was sliced paper thin. So I foiled and sent back into the oven at about 225ish until I reached a meat temp of 200*. After that the pastrami was very tender. Not quite as juicy but still VERY good. Didn't last long.

I know the recipe calls for smoking to an internal temp of 165* but is the pastrami supposed to be sort-of chewie? Do others cook to higher internal?

Hershey just got a small taste but he liked it too!

jeffjenkins1 02-08-2010 11:52 AM

Nice looking grub right there.


Skidder 02-08-2010 11:53 AM

I think the trick to good N.Y. deli pastrami is to cure it then dry rub with a good pastrami rub, smoke it till 165/170 then steam it till 200 internal temp. Mine is steaming as we speak.

aquablue22 02-08-2010 11:55 AM

Interesting Skidder, What do you use to steam it, just water?

Skidder 02-08-2010 12:00 PM

Yeah what I did was ball up some aluminum foil cause I'm not sure if the wife has a steamer setup. Then I added about an inch of water and am waiting till it hits 200. It;s at 190 now after about a half hour.I used thirdeyes recipe for the most part.Then I steamed it to the Lakeside Smoker way.

landarc 02-08-2010 12:11 PM

That is a good looking hunk of meat, I always steam before serving, it provides that final tenderizing of the meat. You can steam it whole (traditional style) or steam the slices, which works almost as well.

Skidder 02-08-2010 12:25 PM

This was store bought corned beef that I soaked for about 15 hrs. It came out pretty good but next time I will soak it longer and cut back a bit on the fresh black pepper. It was a tad salty and it had to much pepper flavor for me. But all in all I will do it again.

nolesfan954 02-08-2010 03:08 PM


Originally Posted by Skidder (Post 1173869)
I think the trick to good N.Y. deli pastrami is to cure it then dry rub with a good pastrami rub, smoke it till 165/170 then steam it till 200 internal temp. Mine is steaming as we speak.

Now I'm curious..if steamng a pastrami makes it tender and moist can't you do the same to a brisket after smoking it? My briskets invariably turn out tough and dry.

Ron_L 02-08-2010 03:12 PM

The pastrami looks great and Hershey is cute.

I was going to suggest steaming as well.

sfbbqguy 02-08-2010 03:14 PM

Good call on the steam bath. May try that next time. In the end it sounds like you need to get the Pastrami up to around 200. The first sammies I made with this one I did steam the meat prior to putting on sandwiches but still a bit rubbery. I may not have steamed it enough?

landarc 02-08-2010 03:23 PM

I saw a t.v. show that outlined how Carnegie deli in NY does pastrami, and they load the whole pastramis in a steamer cabinet for an hour before bringing to the floor, where it is held in a steam cabinet for hot service as well. So I suspect it takes to a lot of cooking. I think pastrami is supposed to be a little on the dry side prior to steaming

thirdeye 02-08-2010 03:43 PM

It's all in the finishing. I do both the foil and pressure finishes, the latter being my favorite. I may try a steam finish on my next one

oldpro 02-09-2010 06:24 AM

I have a WSM on the way and a good pastrami recipe. I plan on doing a couple of flats for pastsrami. I assume you can vaccuum seal them just like brisket and freeze them.

Any problem? Would you treat it any differently than brisket when defrosting and reheating?

Desert Dweller 02-09-2010 06:28 AM

Good looking piece of meat there. I usually bring it up to 190. Gonna do another one today also...

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