Cooking pastrami today. Plan was to cook to 150 IT, then wrap and put in the fridge to be finished in a pressure cooker tomorrow. Last time I cooked pastrami it took about 4 hours at 250* or so to get to 150 IT. Today I got tired of waiting at 147* after 7 hours so I pulled the meat and put it in the fridge. The cooker was at about 280 all afternoon. Go figure. I'll have to wait until tomorrow to see whether all I've got is a 4.5 pound piece of shoe leather. Anyone got any ideas what I did wrong?
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Just made a batch of pastrami recently and hit 2 stalls myself. First stall at 145 and 2nd stall at 165ish. Happens...every piece of meat is different.
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...or maybe his pastrami is now like shoe leather. If it was going to be finished in a pressure cooker, I would have just pulled it instead of risking moisture lose. Hope it turns out OK for you, 3* of IT can't make much of any difference.
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I believe the pressure cooker will save you here. If your pastrami is still tougher than my ex-wife's lawyer, then pressure it up again!
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I did a chuckie the other day that was only a little over 5 lbs, but even when I wrapped in butcher paper at ~150ish after 7 or 8 hours, it still wasn't moving and at 11 hours I cranked the heat to finish it off. It came out find, but took 13 hours and still had to both wrap AND crank the heat to finish it. Frustrating! 2 of my guests (parents) gave up waiting and went home.
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Just finished a terrific pastrami sammy. Tender, juicy, and very flavorful. Not dry or tough at all. Brought the meat up to pressure in the pressure cooker for 40 minutes then let the pressure bleed off on its own. Final IT was about 215, and probe tender. Thanks everyone for the advice. I love this Pit and all the support and help it contains. I've just gotta learn patience (give me patience and give it to me NOW! ). Here's a photo of the finished product. Somehow the sammich disappeared before I could take a photo of it....
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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