Using the #2 as a steamer?

[va_rider]

There was a chemical reaction between the foil and the stainless rack...  But that really didn't cause any issues.

But, I'd say that's a definitive answer as to whether these smokers can be used as steamers.

Curious to know what the "reaction" was!  This has me intrigued... 

I'm glad to see this was a stellar success!  The pastrami looks really good!

[BedouinBob]

Aaron, I think you just should have added a sacrificial anode like they do on ships and you would have been golden. 

[va_rider]

Ha! I think parchment will work just fine Bob.

[DivotMaker]

Thanks Aaron!  I knew about the electrolysis that happens between aluminum and steel (used to have a bunch of friends with old buses, that had that problem), but it didn't occur to me that could happen so fast - like in your case!  I always thought it was kind of like rust, and took awhile to form.  Very interesting!

[va_rider]

Trying a different method for steaming this time...  This pastrami ended up much smaller than I thought it would...  This was around 6#... But it cooked down quite a bit during the smoke.

[DivotMaker]

Looks like a good improv, Aaron!

[va_rider]

Worked like a champ...  And it only took about an hour and a half. Better than the 5-6 hours it took to steam it in the smoker... Also, I put 4-6 cups of water in the lower pot, so didn't have to refill it at any point.

[DivotMaker]

That looks incredible, Aaron!  Looks like you definitely have the pastrami thing down!

[DivotMaker]

And it only took about an hour and a half. Better than the 5-6 hours it took to steam it in the smoker... Also, I put 4-6 cups of water in the lower pot, so didn't have to refill it at any point.

How do you know when a smoked pastrami is done steaming?  What's your process from smoker to steamer to table?

[va_rider]

It's a weird process...  You smoke to your normal brisket temp... Then refrigerate, then steam to normal brisket temp. For this one, I smoked to 200, then refrigerated, then steamed to 202. The texture difference between smoking and steaming is pretty amazing. It still really has the texture of a brisket until you steam it.  But, steaming it today made it jiggly like a bowl of jello, just like a properly done brisket coming off the smoker.

[DivotMaker]

Thanks Aaron!  Just trying to get a handle on this smoke/steam process for pastrami.  Makes sense.

[va_rider]

I can't believe that you've never made a pastrami Tony... with all of the smoking you've done...

[DivotMaker]

I can't believe that you've never made a pastrami Tony... with all of the smoking you've done...

I did one once; a pre-packaged corned beef that I didn't soak in water.  It was a disaster!  So salty I had to just pitch it.  Didn't know anything about pastrami then, but love the stuff.  I'll be doing one from scratch soon!