Corned Beef/pastrami temps..

[Frank C]

I'm going to attempt the pastrami project. I'm smoking a Corned Beef (after soaking it a while in clean water and rubbed with lots of pepper) and am wondering what happens if I smoke it over the reccomended 170 degree temperature?

Has anyone ever one cooked one to normal Brisket temp? Maybe smoked one to 190 or 195.... what would that be like? Or should I just stay with tradition and shut the heck up? Thanks in advance for your advice!

 

[Doug D]

I regularly use the pastrami recipe on the website, and find its finishing temperature acceptable. Bear in mind that the curing process also tenderizes, and that you're not typically looking for the same texture as BBQed brisket where thicker slicing is necessary to keeping pieces together.