One Pastrami Coming Right Up!!!

Money_Hillbilly

I make pastrami every couple of months.  I always use a corned beef and SV @147 for 30-36 hrs then smoke on the KBQ for a few hours at the end. I decided I wanted to make a product with more moisture so I lowered the SV temp @135 for 43 hrs.  Result was a moist, perfectly smoked chewy product so I dropped it back in the tank last night for another 5 hours.  I put it in an ice bath last night and placed it in the fridge.  Have to work today so I will report results tonight.  I have lots of SV experience and I was really surprised by the outcome. Every cow is different.  

lkapigian

Nice @Money_Hillbilly ....still on my bucket list is @The Cen-Tex Smoker Holy Grail Pastrami 

paqman

Smoke first and finish sous-vide maybe?

I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.

Money_Hillbilly

@paqman I have tried multiple methods including smoke then pressure cooker or steaming.  SV has produced the best product so far. I just wanted to experiment with creating a juicer product.  I will get it dialed in. 

GrateEggspectations

paqman said:

Smoke first and finish sous-vide maybe?

I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.

Recipe? I have a 5 or 6 lb point that needs to be put to good use. 

nolaegghead

GrateEggspectations said:

paqman said:

Smoke first and finish sous-vide maybe?

I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.

Recipe? I have a 5 or 6 lb point that needs to be put to good use. 

He started with a corned slab of meat, but I'm sure he has corned before too. Look up Michael Ruhlman's recipe.

paqman

nolaegghead said:

GrateEggspectations said:

paqman said:

Smoke first and finish sous-vide maybe?

I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.

Recipe? I have a 5 or 6 lb point that needs to be put to good use. 

He started with a corned slab of meat, but I'm sure he has corned before too. Look up Michael Ruhlman's recipe.

I don’t bother brining it myself anymore but I have a fully detailed post which I believe was based on the Ruhlman recipe.  I now use corned beef from across the border, it literally keeps for months in the fridge.  That being said, I am out now and with no sign of the border reopening 🤷‍♂️

paqman

@GrateEggspectations check this thread, it has two methods https://eggheadforum.com/discussion/comment/2542785#Comment_2542785

@Canugghead posted about a dry brine and I posted my method with a wet brine (the brine is the Ruhlman brine).

Money_Hillbilly

The 5 additional hours in the SV @135 made it perfect.  Success!!!

nolaegghead

I've done it both ways, but I prefer to do the wet corning because it's easier.

Daddyshack

Money_Hillbilly said:

The 5 additional hours in the SV @135 made it perfect.  Success!!!

Sorry - I’m slow. So SV, then smoke?  Then do you steam or serve right after you smoke ?  Any FTC if you serve?  Thanks 

Money_Hillbilly

@Daddyshack SV then rub and smoke.  I usually pull at 140 internal after the smoke.  No need to rest. The SV tenderizes prior to the smoke so no need to steam.  I normally SV 146 for 30-36 hrs depending on size.  This time I was experimenting at 135, went for 43 hrs and it wasn’t tender so I resealed after the smoke and went another 5 hrs and it came out perfect.

Daddyshack

Thank you. Looking forward to trying it.