What IT for Pastrami?

Just BS · 01-05-2013, 04:09 PM

I found a chunk of corned beef in the freezer. Soaked it in water and rubbed it with Third Eye's recipe. Threw it on the UDS @ 250 but I'm not sure how long to cook it for because his recipe calls for brisket and mine is a piece of top round (about three pounds). Any idea what my IT should be and how long will it take? Thanks Brothers!

Boshizzle · 01-05-2013, 04:15 PM

Cook it until it probes tender much like brisket. Should be around 6 to 8 hours at 250 if you are not wrapping.

JMSetzler · 01-05-2013, 04:25 PM

I have been researching pastrami for the last week because I'm starting on my first attempt at it from scratch today. Everything I have read so far indicates that a good path for cooking it would be to go to 160 and then foil it with a little added liquid. Then take it to 180 or so then rest it from there. I don't think you would want the pastrami quite as tender as a fully cooked brisket if you plan to slice it thin. I could be wrong but that is the path I'm planning to take on this one. I just finished getting the cure and rub on mine and it's vacuum sealed and in the fridge until next weekend now...

Boshizzle · 01-05-2013, 04:27 PM

I cook my pastrami exactly as I do BBQ brisket. When the meat cools, it tightens up too. But, I don't cook brisket until it falls apart just to pull apart tenderness and never pull it from the cooker until it probes tender. The pastrami always comes out tender and delicious hot or cold. In fact, I have one ready to be cooked tomorrow. Can't wait!

thirdeye · 01-05-2013, 04:35 PM

Quote:

Originally Posted by Just BS

I found a chunk of corned beef in the freezer. Soaked it in water and rubbed it with Third Eye's recipe. Threw it on the UDS @ 250 but I'm not sure how long to cook it for because his recipe calls for brisket and mine is a piece of top round (about three pounds). Any idea what my IT should be and how long will it take? Thanks Brothers!

I really like the corned rounds.... I didn't see any at the market last year. You only need to smoke that guy until it's in the 150°'s, and I either do a regular or a foil finish/rest on them..... no need for the pressure finish option like you could do on a corned brislet flat.

As far as cook time, it depends on how square your roast is, but I'm guessing 2-1/2 or 3 hours.... just monitor the temp after the first hour. Here is a shot of a corned round I chilled overnight before slicing.

JMSetzler · 01-05-2013, 04:51 PM

Now I'm starting to get excited after seeing that photo! I can't wait to have some homemade pastrami for some sort of kickarse sammiches...

Bluesman · 01-05-2013, 04:59 PM

Quote:

Originally Posted by thirdeye

I really like the corned rounds.... I didn't see any at the market last year. You only need to smoke that guy until it's in the 150°'s, and I either do a regular or a foil finish/rest on them..... no need for the pressure finish option like you could do on a corned brislet flat.

As far as cook time, it depends on how square your roast is, but I'm guessing 2-1/2 or 3 hours.... just monitor the temp after the first hour. Here is a shot of a corned round I chilled overnight before slicing.

Thanks farker......now I have to have quiet time................

Boshizzle · 01-05-2013, 05:54 PM

Quote:

Originally Posted by thirdeye

I really like the corned rounds.... I didn't see any at the market last year. You only need to smoke that guy until it's in the 150°'s, and I either do a regular or a foil finish/rest on them..... no need for the pressure finish option like you could do on a corned brislet flat.

As far as cook time, it depends on how square your roast is, but I'm guessing 2-1/2 or 3 hours.... just monitor the temp after the first hour. Here is a shot of a corned round I chilled overnight before slicing.

Looks awesome, Thirdeye!

Boshizzle · 01-05-2013, 05:54 PM

Here is one I cooked like a brisket. It was tender, juicy, and very tasty!

Just BS · 01-05-2013, 06:46 PM

Oh -oh.....

I just saw this (my own) updated thread. Had to run out and pull it after 4 hrs. Cook temp ranged closer to 225. IT was 169.

Resting uncovered on the cutting board right now. Rye bread, mustard & pickles standing by.

This is my first attempt, and the corned beef has been in the freezer since last March, so I'm not stressing over it. Just having a beer, watching football and gonna make a sandwich in a bit...
No complaints!

captndan · 01-06-2013, 09:14 AM

Are you going to pressure cook it after the smoke?

01-05-2013, 04:09 PM	#1
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	What IT for Pastrami? I found a chunk of corned beef in the freezer. Soaked it in water and rubbed it with Third Eye's recipe. Threw it on the UDS @ 250 but I'm not sure how long to cook it for because his recipe calls for brisket and mine is a piece of top round (about three pounds). Any idea what my IT should be and how long will it take? Thanks Brothers!

01-05-2013, 04:15 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Cook it until it probes tender much like brisket. Should be around 6 to 8 hours at 250 if you are not wrapping. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-05-2013, 04:25 PM	#3
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I have been researching pastrami for the last week because I'm starting on my first attempt at it from scratch today. Everything I have read so far indicates that a good path for cooking it would be to go to 160 and then foil it with a little added liquid. Then take it to 180 or so then rest it from there. I don't think you would want the pastrami quite as tender as a fully cooked brisket if you plan to slice it thin. I could be wrong but that is the path I'm planning to take on this one. I just finished getting the cure and rub on mine and it's vacuum sealed and in the fridge until next weekend now... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

01-05-2013, 04:27 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I cook my pastrami exactly as I do BBQ brisket. When the meat cools, it tightens up too. But, I don't cook brisket until it falls apart just to pull apart tenderness and never pull it from the cooker until it probes tender. The pastrami always comes out tender and delicious hot or cold. In fact, I have one ready to be cooked tomorrow. Can't wait! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-05-2013, 04:51 PM	#6
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Now I'm starting to get excited after seeing that photo! I can't wait to have some homemade pastrami for some sort of kickarse sammiches... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

01-05-2013, 05:54 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Here is one I cooked like a brisket. It was tender, juicy, and very tasty! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-05-2013, 06:46 PM	#10
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	Oh -oh..... I just saw this (my own) updated thread. Had to run out and pull it after 4 hrs. Cook temp ranged closer to 225. IT was 169. Resting uncovered on the cutting board right now. Rye bread, mustard & pickles standing by. This is my first attempt, and the corned beef has been in the freezer since last March, so I'm not stressing over it. Just having a beer, watching football and gonna make a sandwich in a bit... No complaints!

01-06-2013, 09:14 AM	#11
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Are you going to pressure cook it after the smoke?