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
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
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