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Pastrami cook... steam next day?

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    Pastrami cook... steam next day?

    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?

    #2
    I'll bet it'll work great that way.

    Comment


      #3
      Should be fine. Adjust the steaming time a little bit for the fact that it's starting cold but the results should be great.

      Comment


        #4
        I agree it should work fine.

        Comment


          #5
          Reubens, My favorite sandwich, and pairs well with PBR.

          Comment


            #6
            I would think it should turn out just fine but you will need to offer comments and pics of the final product.

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              #7
              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

              Comment


                #8
                Done exactly that, and it works very nicely. You'll be fine!

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                  #9
                  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.

                  Comment


                    #10
                    Great question. I've wondered as well. Great info posted. Thanks for posting question.

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