High Heat Pastrami?


 
S

Scott T (Odirom)

TVWBB Fan
This weekend I will be doing a high heat brisket. More on that later.

But I was thinnking, could i do a high heat Pastrami and pull it when it hits that 'butter' stage? or right before it?

OR even high heat it to 170 and then pull it to maintain the bark? or pull and foil to rest?

Thoughts?
 
Well and that was an implied in my post as well. I am not sure that you want one that is 'very tender' because you want to be able to slice it and get a chewier mouth feel.

So I am not sure on this one and was looking for some feedback.

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Check this thread for some info about my pastrami:

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/6030090165

I did mine too hot and for too long (dont remember the specifics) and the result was really good but barely sliceable, and almost falling apart. I know it was 205 internal when I pulled it off the wsm, whoops.

The subject of the thread was about the fact that it didnt seem very smoky to me compared to other meat that was on at the same time. Let me know how your cook goes so I can compare it to mine.

If you bought a pickled brisket I recommend soaking it (I went 8 hours but could have gone 12) to get rid of the excess salt.

I also recommend the rub in the mentioned thread. I added a really flavorful crust, not something you traditionally find on deli pastrami, but hey you're not doing it all yourself just so you can end up with something you could have bought at a deli, right?
 
Patrami is often smoked to the just done stage (and here I mean cooked through and sliceable but not fork tender), ~165. Wrapped well and coolered for a couple hours, it will continue to cook for a while before it actually 'rests'. This, then, makes the meat more sliceable and more tender when served. For a deli-style finish the meat can be sliced and steamed somewhat briefly (till quite tender) or can be steamed whole.

You can smoke at higher temps if you wish. Since the cook time will be shorter, increase the smoke amount, if desired. If cooking at temps much higher than 270, let the meat hang in the 160s for a while (or even take it to 170) so that adequate rendering time is achieved. Remember: It is not the internal temp that denotes 'done'. It is the time needed to get there. Since the higher temps will get you into the 160s more quickly, it is necessary to milk the time at the other end, hence holding a while before removal, or taking it to a higher internal, which has the same effect.
 
My dad made me a pastrami convert, from the batches he would make and smoke on his WSM.

I'm pretty sure he got all his recipe info here as well. He usually makes 30-40 lbs at a time. And he slices and vac-seals it, but it's gone within a few days between friends buying it, me stealing it, etc...

I think one of the greatest sandwiches I have ever had, was a nice pastrami, pilled high, with homemade mustard sauce, and homemade pickles, again from this site.


Darn good eats.
 
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