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advise on pre-cooking pastrami ahead of the party

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  • texastweeter
    commented on 's reply
    pkadare what about 225° at 16-18 hours in a pit? Lol

  • Spinaker
    commented on 's reply
    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

  • barelfly
    commented on 's reply
    More great sliced pastrami! Man I’m excited for next week - got a brisket brining now for corned beef and pastrami!

  • barelfly
    commented on 's reply
    Look at the sliced pastrami!!!!!!! Excellent Spin!!!!

  • pkadare
    commented on 's reply
    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.

  • Oakgrovebacon
    replied
    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.

    Leave a comment:


  • rickgregory
    commented on 's reply
    flats don't dry out that way? (points, of course not)

  • Red Man
    replied
    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

    Leave a comment:


  • shify
    replied
    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.

    Leave a comment:


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

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  • Huskee
    replied
    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.

    Leave a comment:


  • Spinaker
    replied
    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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  • SipIt
    commented on 's reply
    A buddy and I are currently curing the brisket to have again for St Paddys day. It's so delicious!

  • klflowers
    replied
    I would think steam right before serving. Have you seen this:

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

    Leave a comment:


  • mikemackey
    started a topic advise on pre-cooking pastrami ahead of the party

    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.

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