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Unread 02-10-2014, 12:29 PM   #1
bbqgeekess
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Default Advice on Smoking a cured Pastrami

I made pastrami from scratch and need to smoke it today.

I see so much different advice on how to cook the pastrami. I see smoke at 200F until internal temp of 165F then steam later etc.. One suggests smoke at 250F until an internal temp of 200F.

What would happen if I smoked it at 275F like I do my pork butt to an internal temp of 170F, then foil it and cook to around 190F? Let it rest foiled then throw in the fridge overnight and slice on my meat slicer the next day.
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Unread 02-10-2014, 12:36 PM   #2
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Lots of people cook different meats different ways, I see nothing wrong with what you are proposing to do. Give it a go.
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Unread 02-10-2014, 12:38 PM   #3
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My last one i just smoked to probe tender with out any wrapping or steaming. Don't think there's a bad way although imo 200* is insane for rendering fat....i'd smoke much hotter than that.
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Unread 02-10-2014, 12:41 PM   #4
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I've only done one so I'm no expert, but what I did turned out very nicely - I smoked until probe tender, let it cool, then steamed the next day back to probe tender, sliced and ate. It was fantastic. I did some looking around when I was researching doing mine and saw that there are a few ways of doing it, but IMO getting to probe tender one way or the other is key.
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Unread 02-10-2014, 12:47 PM   #5
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Ive done hundreds..for slicing dont go over 185 it has been cured so it will fall aprt on you..Shredding works real nice, mix the point with flat ...cooking temp over 225 though, most do not have any of the fat trimed off so you want that to render
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Unread 02-10-2014, 01:14 PM   #6
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Okay, I am gonna smoke it at 275F to an internal temp of 170F. Then foil it and braise it until 185F, pull it.. let it rest foiled.. refrigeratre overnight then slice. I'll reheat slices in frying pan.
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Unread 02-10-2014, 01:18 PM   #7
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Quote:
Originally Posted by bbqgeekess View Post
Okay, I am gonna smoke it at 275F to an internal temp of 170F. Then foil it and braise it until 185F, pull it.. let it rest foiled.. refrigeratre overnight then slice. I'll reheat slices in frying pan.
Sounds like a plan! The last ones I did ended up around 190 because I got a phone call and didn't get them off in time. They sliced fine the next day.
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