Cooking first pastrami on SnS

[Denniscdt]

cooking my first pastrami on SnS, all going well (I love this thing) should I go for the full cook to 195 degrees or foil wrap at 150/160 and stop cooking?
thanks Dennis

[Jerod Broussard]

I prefer an "all the way uncovered bark the ever-living chrud out of that dude" pastrami cook. I did one uncovered for over 15 hours.

[Denniscdt]

Thanks I'll go for it

[David Parrish]

I'd cook past 160 F. Once it's nice and barked up you can foil if you want to speed things up.

[Huskee]

That's my [late] vote too, cook it past the stall, 170 or 180....or even all the way to 200ish.

[JeffJ]

Given that it's 'cured' pastrami is already sort of 'cooked'. I cooked it for the first time a year ago and it doesn't achieve the tenderness that a raw brisket will achieve. IMO - get a good bark by running hot (265-290) get it to 195 internal or so and cambro for 1-3 hours.