Question about pastromi

bucknut2Member

So I tried the pastromi the easy way that I found on here. My question is after 4 hours in smoker (smo25) meat temp was 161,checked 1 hour later it was 159, so I checked with another thermometer it also said 159, so let it go for another hour down to 154,double checked second thermometer 155. So why did the temperature drop? Total of 6 hours in smoker removed meat and thermometer was same temperature as meat probe said. ( just curious)

4/19/158:10 PM

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andyjMember

Sounds like you hit "the stall". Once a brisket or butt hits about 160-165 it can stay there for hours. The temp can actually go down as you've seen. The fat is rendering, don't panic, just let it ride. Once it gets out of the stall, the temp will start rising rapidly.

4/19/159:50 PM

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jay1924Member

On pastrami, with corned brisket flats, I like to let the meat go to 165 or 167, either before the stall or sometimes well into it. It is worth the wait since the tenderness is much improved. If you steam it later before serving, to 190 - 200, it will be perfectly tender.

4/19/1510:56 PM

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maxqMember

I agree with Andy that you hit the stall. Once the temps start bumping upward again (depends on the weight of the cut) you'll see a steady climb in internal temps.

Pastrami, once smoked is typically finished with steam cooking. If that's your plan, you can pull the meat from the smoker at 165 internal. Pic and recipe and method can be found towards the bottom.

HERE'S a thread from last year that details my Pastrami cook. It came out very well. Pic, recipe & method are found towards the bottom.

4/20/156:27 AM

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