Pastrami in the AM

[overeasy]

Making my first pastrami tomorrow, already got thru the prelims and tomorrow into the smoker!
My question. With a prime brisket, separated , point and flat brined in accordance with recommendations from AR,
what should my final temp be for slicing for sandwiches? Seems like normal temps for brisket a bit high? 203 seems high. Temps are all over the map on the net. Thinking in the 175-185 range.
What say you?
Either way rubens will be made some time tomorrow!

[Spinaker]

I usually take mine off at about 180-185 F. That is usually when I have enough bark built up on the surface.

That will be epic. You will love it!

[overeasy]

Thanks so much for the help!!
dave

[Spinaker]

No problem, Dave! We look forward to seeing the results!

[overeasy]

Well after a two hour rain delay the meat went into the smoker at 5:45 and came out just under 7 hrs later at 185. Point was spectacular, flat is waiting for me in the fridge till tomorrow.
Thinking i'm going to re-up, find a navel and do it again. I've never used a navel cut before but I think more fat would throughout would mean a more consistent bite as well. And maybe a higher YUM FACTOR!

[StokinSmokeBBQ]

How did u calculate the amount of water needed to how many poinds of meat you brined in regards to prague powder#1..meatheads recipe called for 1 gallon water to 4lbs meat...i have 12 pounds of meat to i have to brine in 3 gallons of water? And then triple his amount of prague powder? Or cani get away with a gallon or 2 of water?

[JOE E]

You can go to the tested recipe section and under "science of curing meat" there is a conversion table that automatically does the calculations.

[overeasy]

That's right Joe. I used a prime brisket from Costco. Separated the point from flat also as recommended by Meathead. Then I butterflied the thick part of the point to try to even up the overall thickness of both pieces. Thickest part around 2 in. Net weight was 11.5lbs.
I used a brining bucket with a plastic adjustable plate to make sure the meat would stay submerged.
1 gallon would not have been enough so I made the recipe for 2 gallons. Under optional ingredients I used the sugar and half the amount of pickling spice. It turned out great and I liked the point much better than the flat so if I do it again I will use a beef navel instead because it is a fattier cut. Don't care for the name much though. Maybe I'll just call it beef belly instead.

[EdF]

Mmmnm, "Belly Button Pastrami"!

[overeasy]

Think they git all the lint outta there?

[overeasy]

Here's a photo of the two pieces. point looks like a bowling pin while they are supposed to be forming a pellicle in the fridge.
Think mine were lazy cause i didn't see much of a change.
So the rub coriander, black pepper, and New Mexico chili powder for color