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advise on pre-cooking pastrami ahead of the party

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  • mikemackey
    Club Member
    • Aug 2015
    • 19
    • Nashville, TN

    advise on pre-cooking pastrami ahead of the party

    Got some great corned beef from Whole Foods. Going to make pastrami for a St P day party, but want to get as much done ahead of time as I can. Not sure of the best way to do this. I'm thinking of three methods. 1. smoking it and steaming it until it is done......then refrigerate and rethermalize via sous-vide. Or 2: ...... same as 1, but rethermalize by steaming. Or 3: Smoke it, and refrigerate without steaming, then finish the cook by steaming just before serving. Your comments are appreciated! Thanks.
  • klflowers
    Club Member
    • Sep 2015
    • 3329
    • Tennessee

    #2
    I would think steam right before serving. Have you seen this:

    https://amazingribs.com/tested-recip...e-katzs-recipe

    Comment


    • SipIt
      SipIt commented
      Editing a comment
      A buddy and I are currently curing the brisket to have again for St Paddys day. It's so delicious!
  • Spinaker
    Moderator
    • Nov 2014
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    • Land of Tonka
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    #3
    I would smoke it all the way up to finishing temp. I always skip the steaming step, I like a solid bark on my pastrami.

    If you can, smoke it the day of, then throw it in a cambro until serving. If you are serving the next day: vac seal and shock it after smoking, Wrap it in foil, then reheat in a 350 F oven to 165 F internal temp, wrap the foiled meat in a towel then place it in a cooler to keep it warm until serving.

    I always treat these cooks just like I would a brisket. Cook it all the way to probe tender, forget about the steaming step and serve!
    Results don't lie, my friend.
    Click image for larger version

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    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      flats don't dry out that way? (points, of course not)

    • barelfly
      barelfly commented
      Editing a comment
      Look at the sliced pastrami!!!!!!! Excellent Spin!!!!

    • Spinaker
      Spinaker commented
      Editing a comment
      I know the flat above was not dried out. Never really had an issue. I only buy Prime or Wagyu though, so that makes a difference. rickgregory

      Thanks! It tasted even better! barelfly
  • Huskee
    Administrator
    • May 2014
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    • central MI, USA
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    #4
    I'm with Spinaker, smoke like a brisket all the way to done, to me (and him) steaming just isn't worth the hassle. Reheat as you would any other BBQ meat at chow time.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas

      #5
      I steam. Take it to 170°, then chill. Steam the day of up to 203°. Do it fairly often that way.
      Attached Files

      Comment


      • barelfly
        barelfly commented
        Editing a comment
        More great sliced pastrami! Man I’m excited for next week - got a brisket brining now for corned beef and pastrami!
    • shify
      Club Member
      • Jun 2017
      • 472
      • Westchester County, NY

      #6
      My most recent one I smoked to final temp. It was the first time I’ve done that. For leftovers, I reheated via steaming and they turned out well. Regardless of which method you go,

      I’m never a fan of par-cooking and finishing later, so I would cook to your final temp in whatever manner you like best and then reheat via steaming. If you slice it cold, it’ll only take a few min to reheat and you’ll get much cleaner slices.

      Comment

      • Red Man
        Club Member
        • May 2018
        • 1064
        • Western Washington

        #7
        I’ve always smoked it all the way but you may want to try David Parrish ‘s method. Smoke till bark is set, shock, refrigerate, then SV at 195 for four hours, then serve.
        https://pitmaster.amazingribs.com/fo...rami-perfected

        Comment

        • Oakgrovebacon
          Club Member
          • Apr 2016
          • 1898
          • South central Illinois

          #8
          I did some starting with choice eye of round roasts thinking that round slices would make great sandwiches. Cured them with the corned beef cure from the free side, SV at 155 for 30 hrs. Shock chilled in ice bath. Then smoked to 125 following Clint Caldwell’s method. Turned out very good, just a huge time involved. 195 for 4 hours in SV will be my next try. Everyone I gave some to really liked it.

          Comment


          • pkadare
            pkadare commented
            Editing a comment
            Just as an FYI there will be a huge difference in tenderness between 155 @ 30 hours and 195 @4 hours. Really important to keep in mind that with SV, temp is doneness and time is tenderness. Sorry if you know this already.

          • texastweeter
            texastweeter commented
            Editing a comment
            pkadare what about 225° at 16-18 hours in a pit? Lol

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