Pastrami cook... steam next day?

[mgood777]

I am making pastrami for reuben's tomorrow night, following Meathead's recipe for Katz's pastrami (using a store bought piece of corned beef). I want to smoke to the stall and then steam. I've done it that way before and was happy with the result. But this time I am considering smoking today (Friday) and steaming tomorrow (Saturday) for Saturday night dinner. Anybody have thoughts on whether waiting 24 hours to steam will have a negative impact on the final result?

[Attjack]

I'll bet it'll work great that way.

[rickgregory]

Should be fine. Adjust the steaming time a little bit for the fact that it's starting cold but the results should be great.

[Huskee]

I agree it should work fine.

[bbqLuv]

Reubens, My favorite sandwich, and pairs well with PBR.

[Redwng]

I would think it should turn out just fine but you will need to offer comments and pics of the final product.

[Stuey1515]

Should work ok, recall a recipe that actually called for overnight in the fridge uncovered before steaming. I'm lazy and I've found just smoking it to temp/tender works very well. Just for an option for next time, and develops an excellent bark as well

[IowaGirl]

Done exactly that, and it works very nicely. You'll be fine!

[mnavarre]

It works just fine, that's what I do if I plan on steaming. With the store bought corned beef flats seem to benefit more from steaming or a sous vide finish than point cuts do, I usually just take points to probe tender on the smoker and cambro.

[TripleB]

Great question. I've wondered as well. Great info posted. Thanks for posting question.