Help with Pastrami

I leave it whole, wrap and refrigerate and then steam it to serving temp when the time comes.

I have probably commented a few times now about how I'm so glad I found the Thirdeye method on these forums . I take it to 150 and then use a pressure cooker to steam. So great. I'm sure foiling with liquid will do the same.

I would wait to slice it. For me I normally eat the pastrami cooled and then sliced thin for sandwiches. I'd wrap that sucker in foil for transport and for reheating maybe a foiled warm up in the oven which I do with other foods. I haven't warmed a whole pastrami back up though so others may have better insight there.

To prep the corned beef brisket I'll remove the fat cap, rinse it well with cold water & then soak it in the fridge for a couple days, changing the water a couple times a day. Then dry it off, give it a good coating of olive oil and use a pepper mill to apply coriander and black pepper to taste. You will end up with half of what you started with so keep that in mind.

I've had good luck taking it to 165F. Foiling with water half way up the side & taking it to 200F. Then wrap in a towel & into the cooler for at least an hour. then into the fridge. When you take it out of the fridge it's going to have a lot of hard fat & stuff attached to it. I scrap off what I can & rinse the rest off with hot water & then slice. Here are a couple pics of a recent pastrami cook. Cheers!!!