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Another Pastrami Question

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    Another Pastrami Question

    For those who cook pastrami all the way to 200°+ on the smoker, do you eat it right away, or do you rest it for any appreciable amount of time?

    #2
    Its gotta cool a bit or it can fall apart while slicing. I usually wrap in foil and put it in the oven turned off for an hour or so.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Thanks. I was just wondering if you needed to rest it for a day or 2 like with MH's original recipe. To me that would kind of defeat the purpose of cooking it all the way, but wanted to be sure.

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Meatheads has an option for steaming or serving same day

    #3
    Treat it like a brisket. Cambro for an hour or two.

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      #4
      I let it sit for a while but it shouldn't shred if you treat it as the brisket it is and look for the ol' probe tender around the 200deg mark

      Comment


        #5
        I smoked then fridge for a day as Planned eat for family next day.
        Steamed for an hour or so day of eating.
        Came out pretty good as first try.

        Comment


          #6
          I give it 100% the same as a brisket, including faux cambro hold time of 1-2hrs. Tough pastrami isn't as delicious IMO. Pro tip: much easier to slice on the slicer tomorrow out of the fridge.

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            That would be great, if I had a slicer. 😁

          #7
          Pastrami sliced thin, pile high between grilled Rye Bread, add Sauerkraut, and 1000 island. Taters, and PBR on the side.,


          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Yeah. I don't do kraut or 1000 Islands/Russian dressing. I know, I know. . .🥺😣😳 I just like my pastrami hot on a roll (and I'm learning to like rye if it doesn't have caraway seeds) with a spicy brown deli mustard.

            I made homemade Russian dressing once. I could get it down, but didn't love it by a long shot.

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