Pastrami from Store bought Corned Beef

[Grillzilla]

I’m planning on doing a pastrami from a store bought Corned Beef. I will soak it for 24 hours beforehand and then apply a rub. I plan on going top rack. The PB 1100 only allows for 10 degree increments so I will set it to 230 deg. Or should I set it to 220 deg? Most recipes call for 225 deg. But i don’t have that option.

Also, in planning for time, how much time should I expect it to take to get to 160 deg internal temp before wrapping? And then how long should I expect it to take to get to 203 deg internal temp? It is a 3 pound brisket flat.

 

[Cowboy1955]

I’m planning on doing a pastrami from a store bought Corned Beef. I will soak it for 24 hours beforehand and then apply a rub. I plan on going top rack. The PB 1100 only allows for 10 degree increments so I will set it to 230 deg. Or should I set it to 220 deg? Most recipes call for 225 deg. But i don’t have that option.

Also, in planning for time, how much time should I expect it to take to get to 160 deg internal temp before wrapping? And then how long should I expect it to take to get to 203 deg internal temp? It is a 3 pound brisket flat.

There was someone just the other day that did this. Hopefully they’ll chime in. Can’t wait to see the results

 

[brewersfan73]

Both of my cooks had very different times. I would plan 3 hours until the wrap, and then maybe another hour or two to get to 203.

Those 5-10 degrees aren't going to matter at all. Just pick one and roll with it.