I am smoking my pastrami this week. Will follow Meathead's guidance of getting smoking the meat in the 150 range and then pull for steaming. I have a steam oven. At what temperature should I set the steam oven? Would you set it at 205....and pull the meat when it gets 201-204 or would you steam it at a higher heat and pull it at the same internal temperature? Thanks for the advice.
John "JR"
Minnesota/ United States of America
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That is exactly what I would do. When I used the steam oven at my dad's place, I think we set it too 200 F. 205 F will be fine to make sure it gets tender. Start checking it when it hits about 190 F, the one I used had a leave in thermo built into the oven.
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