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Pastrami, lol, epic fail

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    Pastrami, lol, epic fail

    I am hoping for constructive criticism....I attempted pastrami, but it was ..not so good ....

    Took an existing corned beef and de-saliented it over 48 hours changing the water every 6-12 hours ...applied the rub in the system for Katz pastrami ...smoked it at 225* until it got to 185 internal temp....

    Should I have stopped and then steamed it or...should I have carried on to 203* internal temp?

    Please advise accordingly, I want to try again ....soon! lol

    Glen Turton

    glengrillin




    #2
    You stopped at 185 internal then attempted to consume it?

    Comment


      #3
      Either steaming or taking it all the way to probe tender will work. Please don't get fixated on a set temp. The meat is done when it is probe tender.

      Better advice might be given if we knew what was wrong with your pastrami.

      Comment


      • GlenGrillin
        GlenGrillin commented
        Editing a comment
        It was tough and chewy, but the wife said it'll get dried out if you keep going lol.

      • RonB
        RonB commented
        Editing a comment
        It probably was not done when you pulled it. Use a probe or instant read thermometer and start checking for probe tender in the low 190s*. The probe should slide in with almost no resistance. That's when you should pull it.

      #4
      He didn’t cook it long enough. That’s what was wrong with it.

      Next time take it to 200/203 you will taste the difference.

      Comment


      • EdF
        EdF commented
        Editing a comment
        I was guessing along the same lines.

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