oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-29-2012, 02:43 PM   #1
krshome
Full Fledged Farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Default doing a cheater pastrami help

So tomorrow I'm making my first cheat pastrami using a corned beef brisket flat. I have my rub and the meat is soaking right now to remove some salt. My question is when is it done on the smoker? I have read 165 but other say way longer 190-195. Is probing an option here or just go by temp? Pros help please! Thanks
__________________
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer
krshome is offline   Reply With Quote


Old 12-29-2012, 02:45 PM   #2
accuseal
On the road to being a farker

 
accuseal's Avatar
 
Join Date: 08-17-11
Location: Strongsville, Ohio
Default

Just probe like you would any other brisket. My last one took 12 hours. Turned out great. My guests demolished it. Good luck.

Sent from my SCH-I905 using Tapatalk 2
__________________
RUB-A-RIB-RIB BBQ
Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser
CBJ
accuseal is offline   Reply With Quote


Thanks from:--->
Old 12-29-2012, 02:47 PM   #3
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

I take them to 160ish then foil till 190ish. So this is more of a temp guided meat for me vs probe tender. Soon I'm going to brine my own brisket for corned beef/pastrami, but I normally just buy them already brined in the store.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team, Head Idiot
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Thanks from:--->
Old 12-29-2012, 03:07 PM   #4
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Default

I take to 160 the day before serving. The day of serving I steam for two hours. More of a deli pastrami experience.
__________________
Dave
22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Old 12-29-2012, 03:09 PM   #5
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

Here's a pastrami cook thread I did a while back. Pull when meat is probe tender, no sooner. Also, make sure you change your water at least 3 times before cooking.

http://www.bbq-brethren.com/forum/sh...d.php?t=140226

End result on fresh rye bread:

__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:03 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.