Denny O’s. Brisket into Pastrami
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@DennyO-s zbigjeff I notice Denny says cook to 203f, zbigjeff said he did 160 for a long time… can you or others talk to the final temp difference a bit? Mine stalled at 150 or so after 6hrs smoke, 165f is what Marianski’s recipe has, I went to 203 in foil in oven. It’s great, but I’d like to know what differences there are in the final sliced meat from those temps? Thx!
Dave in AZ You’re mentioning 2 different cooking methods. The 160 degree temp was accomplished after cold smoking the corned beef and was accomplished in a sous vide bath. I then placed the corned beef in the fridge overnight to let it rest and shrink into a very cut worthy piece. The 203 temp is done like yours and some allow it to rest for a couple 2-4 hours before slicing or overnight. That method does slice well. I just like the texture a bit better doing the sous vide method. I recommend you do it both ways and then hit YOUR sweet spot. Just have fun with it.
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@DennyO-s zbigjeff I notice Denny says cook to 203f, zbigjeff said he did 160 for a long time… can you or others talk to the final temp difference a bit? Mine stalled at 150 or so after 6hrs smoke, 165f is what Marianski’s recipe has, I went to 203 in foil in oven. It’s great, but I’d like to know what differences there are in the final sliced meat from those temps? Thx!
Dave in AZ Yours appears to be the point cut.
The stall happens during the 150<165. Once it is in the middleish of this period I wrap to aid it to pushing through. Previous smokes I’d wrap it in foil, and just now recently I’ve been doing it in butcher paper.I have a whole packer in the fridge that I’m going to corn and then separate the point from the flat. Point will be corned beef and the flat will become pastrami.
Dangnibbitynabit this stuff is addictive ;<)
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Dave in AZ I’m nowhere near an expert in this category but I thought when IT temps raise from 190*+ it loosens the connective fibers and allows the meat to pull apart. Not sure how well it would slice at that state.
twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
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twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
Dave in AZ Yours is a point cut. I only make my pastrami from the flat. Maybe that is where you get more gelatin from the corned beef?
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@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
zbigjeff said in Denny O’s. Brisket into Pastrami:
@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
The dark crust comes about with the whole process I do.
I will need to borrow my neighbors Anova SV to try your style. -
twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
Dave in AZ I have smellavision and an address to send for verification if needed. LOL Your result is also shared by many of us with a smile. Congrats. Keep it going.
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Dave in AZ I have smellavision and an address to send for verification if needed. LOL Your result is also shared by many of us with a smile. Congrats. Keep it going.
zbigjeff thx! My wife was impressed, and I think is now happier about all my meat and sausage purchases
I searched entire website and read all the pastrami threads, and I think this thread/post has the most info, so everything we’re putting here makes this a great one spot pastrami resource! I know I have it bookmarked!
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zbigjeff thx! My wife was impressed, and I think is now happier about all my meat and sausage purchases
I searched entire website and read all the pastrami threads, and I think this thread/post has the most info, so everything we’re putting here makes this a great one spot pastrami resource! I know I have it bookmarked!
Dave in AZ You’re welcome. It’s all about passing the goodness on. That’s how I was enlightened. Have some more fun.
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@DennyO-s zbigjeff I notice Denny says cook to 203f, zbigjeff said he did 160 for a long time… can you or others talk to the final temp difference a bit? Mine stalled at 150 or so after 6hrs smoke, 165f is what Marianski’s recipe has, I went to 203 in foil in oven. It’s great, but I’d like to know what differences there are in the final sliced meat from those temps? Thx!
Dave in AZ That is all you need for the pastrami, then cool it over night & slice it next day. For the corned beef, you can put it in an aluminum pan (with aluminum foil cover) with beef broth or any juices caught during the initial smoke along with carrots, potatoes, cabbage, etc. & take it on up another notch. It will probably take another three hours, give or take depending on the size, etc. Of course if you are doing whole packer, take it to that 160 fully exposed. Then around 160 you can introduce the crutch (Aluminum foil) or a foil pan or Butcher Paper. Wrap the brisket loosely or place it in the foil covered pan & take it on up several more hours to 190/200, depending on whether you want to slice it real nice or have it fall apart a little more. They say the Butcher Paper allows the bark to stay more crispy, but I have not really notice that big of a difference. If you want the crispier bark, just take it up to the lower temp & then unwrap it & put it back on the grate fully exposed for another hour or so & burn all those wood coals off. You can cook it without the crutch or something & I have done a many of them like that, especially before I even found out about the crutch several years ago, but it will take a lot longer & need more attention, but oh so good!
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Dave in AZ That is all you need for the pastrami, then cool it over night & slice it next day. For the corned beef, you can put it in an aluminum pan (with aluminum foil cover) with beef broth or any juices caught during the initial smoke along with carrots, potatoes, cabbage, etc. & take it on up another notch. It will probably take another three hours, give or take depending on the size, etc. Of course if you are doing whole packer, take it to that 160 fully exposed. Then around 160 you can introduce the crutch (Aluminum foil) or a foil pan or Butcher Paper. Wrap the brisket loosely or place it in the foil covered pan & take it on up several more hours to 190/200, depending on whether you want to slice it real nice or have it fall apart a little more. They say the Butcher Paper allows the bark to stay more crispy, but I have not really notice that big of a difference. If you want the crispier bark, just take it up to the lower temp & then unwrap it & put it back on the grate fully exposed for another hour or so & burn all those wood coals off. You can cook it without the crutch or something & I have done a many of them like that, especially before I even found out about the crutch several years ago, but it will take a lot longer & need more attention, but oh so good!
calldoctoday great finish details, thx!
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calldoctoday great finish details, thx!
Dave in AZ You are very welcome. Enjoy your smoking & drinking!
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