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?
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.
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. http://i133.photobucket.com/albums/q...sgiving055.jpg
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.
02-08-2010 03:12 PM
The pastrami looks great and Hershey is cute.
I was going to suggest steaming as well.
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?
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