Today's pastrami will be much better.

[fzxdoc]

Thanks for the additional details, Mosca . I came to the same conclusion about not needing to steam the pastrami, to treat it just like I do regular brisket. I really can't figure out what steaming brings to the pastrami table.

That's interesting, that you have found that the time over 180 is important in making a tender brisket/pastrami, and it doesn't need to be in the smoker for that tenderness to occur.

I have a feeling that store-bought corned beef is already tenderized and made juicy by the concoction in which it swims in the package. I don't feel the need to cambro until tender because the pastramis I have made have been tender and delicious right out of the smoker. That said, I don't think I'd treat a brisket that I had corned at home prior to smoking in the same way. I always cambro my briskets, so I'd probably cambro a home-cured corned beef brisket/pastrami as well, just as you did. I think the store bought corned beef briskets are possibly more idiot-proof, at least in my hands, when used to make pastrami.

Kathryn

[Huskee]

Idiot-proof, yes! Hence me flocking to them too!

[Mosca]

Agreed on the idiot proof part. Plus, they are trimmed very nicely; all meat!

Regarding the steaming, there is one time I will steam it. To heat for hot pastrami sandwiches, put the pastrami in a bowl with about 1/8 cup of water. Put a slice or two of Swiss cheese on top, cover with plastic wrap and microwave it for about 30 seconds. It will be incredibly tender!

[fzxdoc]

I've been nuking my pastrami slices too, Mosca , to take the chill off before making hot sammies in my panini press. I don't add any water, though. Might give that a try to see if I like it better. Thanks!

Kathryn