Pastrami temperature

Q Junkie · 03-03-2013, 03:21 PM

My first time making pastrami from scratch and smoked a test piece until an it of 170 last night and everything tasted really good but it seemed a little firm and grainy. Should i cook it like a brisket up to around 190-200?

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landarc · 03-03-2013, 03:24 PM

Opinions vary. I like to take it to 160F to 170F and then steam it when I am ready to eat it. Steaming makes if softer and less grainy. I like the texture of steam finished pastrami.

on edit" any thread on pastrami by Marty Leach is worth seeking out

Q Junkie · 03-03-2013, 03:28 PM

I wrapped it and put in fridge overnight then steamed for an hour. Not sure what the it was while steaming but it seemed a little firm. I did not rinse it though before smoking because i am impatient.

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landarc · 03-03-2013, 03:57 PM

did you read Playing With Fire and Smoke's tutorial on pastrami? It is quite good. And Marty makes the best pastrami I have had.

Q Junkie · 03-03-2013, 04:07 PM

I have read soooo many articles on pastrami that my head is swimming with too much info and they all vary quite a bit. I will reread the article again and read Marty's again. I did go hotter than i usually do 300 plus and it seemed to stall at 160 for a long time and got kinda late so i was wondering if i pulled it too early.

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scp · 03-03-2013, 04:22 PM

On the smoker at low temps..around 200 til it reaches 150 internal. Then in the pressure cooker for 30 mins at 15 psi. Cool it... then in the fridge to firm it up. Slice it and enjoy.

Q Junkie · 03-03-2013, 05:13 PM

I do not have a pressure cooker so I just used a veggie steamer basket but I will start sniffing around for a pressure cooker soon.

Ron_L · 03-03-2013, 05:18 PM

The last pastrami I did I ended up taking to 200 and it was perfect.

http://www.bbq-brethren.com/forum/sh...d.php?t=123539

T-Man · 03-03-2013, 05:38 PM

I used the recipe on Amazingribs.com " Pastrami : close to Katz's recipe " . Came out really good .. I only took it to 180* on the smoker... I started with a corned beef...

03-03-2013, 03:21 PM	#1
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Pastrami temperature My first time making pastrami from scratch and smoked a test piece until an it of 170 last night and everything tasted really good but it seemed a little firm and grainy. Should i cook it like a brisket up to around 190-200? Sent from my MB855 using Tapatalk 2

03-03-2013, 03:24 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Opinions vary. I like to take it to 160F to 170F and then steam it when I am ready to eat it. Steaming makes if softer and less grainy. I like the texture of steam finished pastrami. on edit" any thread on pastrami by Marty Leach is worth seeking out __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 03:28 PM	#3
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Re: Pastrami temperature I wrapped it and put in fridge overnight then steamed for an hour. Not sure what the it was while steaming but it seemed a little firm. I did not rinse it though before smoking because i am impatient. Sent from my MB855 using Tapatalk 2

03-03-2013, 03:57 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	did you read Playing With Fire and Smoke's tutorial on pastrami? It is quite good. And Marty makes the best pastrami I have had. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 04:07 PM	#5
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	Re: Pastrami temperature I have read soooo many articles on pastrami that my head is swimming with too much info and they all vary quite a bit. I will reread the article again and read Marty's again. I did go hotter than i usually do 300 plus and it seemed to stall at 160 for a long time and got kinda late so i was wondering if i pulled it too early. Sent from my MB855 using Tapatalk 2

03-03-2013, 04:22 PM	#6
scp On the road to being a farker Join Date: 08-29-11 Location: Shawnee Ks Downloads: 0 Uploads: 0	On the smoker at low temps..around 200 til it reaches 150 internal. Then in the pressure cooker for 30 mins at 15 psi. Cool it... then in the fridge to firm it up. Slice it and enjoy. __________________ WSW 22... Weber Performer

03-03-2013, 05:13 PM	#7
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	I do not have a pressure cooker so I just used a veggie steamer basket but I will start sniffing around for a pressure cooker soon.

03-03-2013, 05:18 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	The last pastrami I did I ended up taking to 200 and it was perfect. http://www.bbq-brethren.com/forum/sh...d.php?t=123539 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

03-03-2013, 05:38 PM	#9
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	I used the recipe on Amazingribs.com " Pastrami : close to Katz's recipe " . Came out really good .. I only took it to 180* on the smoker... I started with a corned beef... __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...