Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 05-22-2011, 11:17 AM   #1
Is lookin for wood to cook with.
Join Date: 08-10-10
Location: el sobrante, Ca
Default pastrami internal temp ?

have two flats on my wsm, curious about what temp to aim for. some say 165 others say 180. would like it to be tender and not dried out.
alldaymckay is offline   Reply With Quote

Old 05-22-2011, 12:04 PM   #2
Quintessential Chatty Farker

Join Date: 06-03-10
Location: Shawnee, KS

Here is a great reference blog:

Notice the three different cooking methods. Worst case I would take it off at 150-160 and tent with foil to steam for a bit.
[URL=""]Some of my photos on Instagram [/URL]
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
[B]0 out of 1 members found this post helpful[/B] :thumb:

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is online now   Reply With Quote

Old 05-22-2011, 12:25 PM   #3
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

Originally Posted by colonel00 View Post
Here is a great reference blog:

Notice the three different cooking methods. Worst case I would take it off at 150-160 and tent with foil to steam for a bit.
Great reference.

Also, there is a current thread running with some good info.

The finish temp is whatever you want from 160ish to 200ish depending on your desired texture.
I think you will need 180 (+) and some time in steam or foil to get "tender".
Slicing across the grain helps also.

Great Eats.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Old 05-22-2011, 12:34 PM   #4
is one Smokin' Farker
Join Date: 07-07-09
Location: Chico, CA

I cook them just as I would a regular brisket.. foil at 165 and take it to 195 or like buttah..

Blackened is offline   Reply With Quote

Old 05-22-2011, 01:49 PM   #5
is One Chatty Farker

Join Date: 10-21-09
Location: Sierra Vista, Arizona

One thing I have heard and read, is that no matter where ya take it to temp wise, cool it all the way, fridge it over night, you can get it to slice much thinner, and for pastrami, the thinner the better for me at least, more surface area for flavors to do their thing. I like mine arby's thin, (usually requires electric slicer)
Til next time, chew carefully, and dont let your meat loaf!

[URL=""]Facebookin it![/URL]
Avatar created by i really wish i remember, but they got skillZ
mmmmeat is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Internal Temp Question... Smoked Q-talk 9 08-08-2011 07:17 PM
Internal temp Zedsdead Q-talk 4 05-30-2010 11:10 PM
internal temp of fatty kcbbq13 Q-talk 2 06-07-2009 07:28 PM
What's the Internal temp for a jacob Q-talk 5 01-16-2008 03:56 PM
What internal temp do you take... wishinfishin Q-talk 11 12-28-2005 08:27 PM

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 12:35 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, 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.
no new posts