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Old 02-08-2010, 11:39 AM   #1
is one Smokin' Farker

sfbbqguy's Avatar
Join Date: 08-18-08
Location: Corte Madera, CA
Default 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!
2004 Weber Performer GREEN
Orange Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
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