So for the first time, I didn't smoke my pastrami to completion. I slow smoked it to 150F and then let it spend overnight in the refrigerator.... And then steamed it in the oven. Simple to do in a roaster pan in the oven just put a rack in the bottom and pour in a little bit of water cover it all tight with foil and put in a 300 F oven even put in a temperature monitoring probe so I can monitor the temperature of it from my workstation. Went to 203 in the steam pan.
Okay in the past taking pastrami to 200 plus led to crumbly pastrami when done in the smoker after slicing. Like a well done brisket would be if you tried to slice it a 1/16th in thick on a meat slicer. This is not crumbly at all . The pastrami is still quite moist as you would expect. The steaming is probably a much quicker way to heat it and so it doesn't break down as quickly by reaching that 200 plus temp as it would if you did it slower in the smoker, keeps it moisture too. Not as much trouble as I thought it would be either.
Going to slice her up soon .
edit: tastes like pastrami .. the only question is do I want a Reuben or a hot pastrami for for dinner?
Edit: looks like the first sandwich was just a hot pastrami melted Swiss with a good amount of Coleman's mustard
Okay in the past taking pastrami to 200 plus led to crumbly pastrami when done in the smoker after slicing. Like a well done brisket would be if you tried to slice it a 1/16th in thick on a meat slicer. This is not crumbly at all . The pastrami is still quite moist as you would expect. The steaming is probably a much quicker way to heat it and so it doesn't break down as quickly by reaching that 200 plus temp as it would if you did it slower in the smoker, keeps it moisture too. Not as much trouble as I thought it would be either.
Going to slice her up soon .
edit: tastes like pastrami .. the only question is do I want a Reuben or a hot pastrami for for dinner?
Edit: looks like the first sandwich was just a hot pastrami melted Swiss with a good amount of Coleman's mustard
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