doing a cheater pastrami help

krshome · 12-29-2012, 02:43 PM

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

accuseal · 12-29-2012, 02:45 PM

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

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fnbish · 12-29-2012, 02:47 PM

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.

cameraman · 12-29-2012, 03:07 PM

I take to 160 the day before serving. The day of serving I steam for two hours. More of a deli pastrami experience.

Moose · 12-29-2012, 03:09 PM

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:

12-29-2012, 02:43 PM	#1
krshome On the road to being a farker Join Date: 05-26-12 Location: Massanutten, VA Downloads: 0 Uploads: 0	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

12-29-2012, 02:45 PM	#2
accuseal On the road to being a farker Join Date: 08-17-11 Location: Strongsville, Ohio Downloads: 0 Uploads: 0	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, Weber Gasser CBJ

12-29-2012, 02:47 PM	#3
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	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 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

12-29-2012, 03:07 PM	#4
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	I take to 160 the day before serving. The day of serving I steam for two hours. More of a deli pastrami experience. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

12-29-2012, 03:09 PM	#5
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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 Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious