Originally Posted by YankeeBBQ
That's what I was thinking. That's why I'm wondering what temp I should cook them to if i plan on the steaming stage. How did you steam it ? I was thinking of putting it right over the waterpan on the backwoods to steam, maybe put a hotel pan over it ??
I cooked it at 250* until 180 internal on my Backwoods. Let it cool off stored overnight in the fridge. Next day just brought a few inches of beef broth to a simmer in a pot and put the pastrami chunks in, covered until warmed through.
If you want to do it all in one step I would wrap in foil at the end with a cup of liquid.