Today's the day!

[realdocBBQ]

I did not steam... I'm not sure how, and I don't have a good way to do so, I don't think? I'm not sure how much it would have helped, though I can't discount it.

How do you steam your pastrami?

[Jerod Broussard]

I make it a point to cook them almost twice.

[The Burn]

I now smoke my pastrami to 160 and then steam to 203ish - usually smoke one day and steam the day of eating. I use our big roasting pan, with a wire rack in it raised up with some tin foil balls like Meathead suggests to keep it all above the water.

I've got a 12-lb prime brisket at day 3 of the brine to be eaten at our New Year's Eve gathering.

[realdocBBQ]

So do you actually put a lid on it and BOIL it on the stove, replenishing water as needed? Or just cook it in the oven at... what temp? So the water isn't really boiling and producing lots of steam?

I will definitely be brining longer next time as well as desalinating longer, too. And less rub to cut down on the saltiness a bit. Those are all easy fixes.


<edit> Just went back re-read the section on the steaming. I guess I didn't think I needed that because I was serving the same day. I'm going to go ahead and try to steam it anyways, even though it's already cut... I don't see it getting WORSE, really. I'm about ready to throw it out anyways, as it is, so who cares. I imagine I wouldn't want to do it for 2 hours like that, but possibly. I'll give a shot. Thanks for all the help.

[The Burn]

Yep, as you seem to have figured out, you do indeed cover and simmer to create steam and replenish as needed. Just steam long enough to bring the temp back to 203. I use my Maverick probe.

[Huskee]

I have an oval turkey roasting pan I use, I put an inch or two of water in the bottom, use the rack to sit just over the water line, open the vents on the lid only slightly. The pan is large enough to straddle two burners on my stove and I run those two burners on low, just enough to steam the water or lightly boil it. It seems to take about an hour to get the meat to 203, maybe 2 hrs I can't really remember. I use two Mav probes and I like to cover the wire & probe joint with foil to keep steam out if possible.

I prefer to take mine to full temp on the smoke cook, I like a better bark than what 160 gives me, personal preference.

[realdocBBQ]

Thanks for all the pointers, guys. I'll see what I can do with it.