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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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Jason TQ
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/showthread.php?t=140226

End result on fresh rye bread:

http://i980.photobucket.com/albums/ae286/Pashn8one/7%2029%202012%20Pastrami/TDEntryShot.jpg