Pastrami using sousvide

Pernpants

Looking to do a pastrami combining be and sousvide.  Normally I smoke/wrap till it's done then sousvide test for 12 hours at 155*.   Seen some sv first then smoke after
  What are your best results with technique, time, and temps. Thanks

OhioEgger

A pressure cooker (Instant Pot) will likely give you better results than the SV.

caliking

https://eggheadforum.com/discussion/1205811/holy-grail-pastrami/p1

fishlessman

low and slow til 185/190 internal with 10 min or so in the pressure cooker to finish. prefer the point section. i pressure cook it after its cooled down a bit which continues the cooking above 185 during that long rest. i dont foil.  whats your finished cook temp off the grill, it will fall apart around 210/215 internal.

Pernpants

Don't have a pressure cooker.

fishlessman

Pernpants said:

Don't have a pressure cooker.

Mine was 20 bucks from bb&b a few years ago. Bought it just for pastrami

Canugghead

FWIW, for Montreal Smoked Meat (pastrami's cousin) I smoke lo n slo to 170'ish, then steam gently to 195-200 (takes about 3.5 hrs). If you're interested you can rig up something for steaming? perhaps a roaster oven inner pot on the stove directly, with a smaller pan raised 1-2" above the water? Here's one of my cooks...
https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

fishlessman

Canugghead said:

FWIW, for Montreal Smoked Meat (pastrami's cousin) I smoke lo n slo to 170'ish, then steam gently to 195-200 (takes about 3.5 hrs). If you're interested you can rig up something for steaming? perhaps a roaster oven inner pot on the stove directly, with a smaller pan raised 1-2" above the water? Here's one of my cooks...
https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

That 3.5 hours has to be the longest 3.5 hours.   It is the proper way to cook it though

Canugghead

fishlessman said:

Canugghead said:

FWIW, for Montreal Smoked Meat (pastrami's cousin) I smoke lo n slo to 170'ish, then steam gently to 195-200 (takes about 3.5 hrs). If you're interested you can rig up something for steaming? perhaps a roaster oven inner pot on the stove directly, with a smaller pan raised 1-2" above the water? Here's one of my cooks...
https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

That 3.5 hours has to be the longest 3.5 hours.   It is the proper way to cook it though

Way shorter than OP's 11 hours or CT's 30 hours SV 

fishlessman

Canugghead said:

fishlessman said:

Canugghead said:

FWIW, for Montreal Smoked Meat (pastrami's cousin) I smoke lo n slo to 170'ish, then steam gently to 195-200 (takes about 3.5 hrs). If you're interested you can rig up something for steaming? perhaps a roaster oven inner pot on the stove directly, with a smaller pan raised 1-2" above the water? Here's one of my cooks...
https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

That 3.5 hours has to be the longest 3.5 hours.   It is the proper way to cook it though

Way shorter than OP's 11 hours or CT's 30 hours SV 

the pressure cooker is just too convenient for todays one sandwich. being able to finish the cook as you need it is worth every penny for a cheap pressure cooker. poor mans pressure cooker, fill cup 2/3 full with thin sliced pastrami, add 2 tbls water or broth to cup, pack paper towel on top, nuke and watch the steam build. sandwich. well that was 30 years ago when i had a nuke, probably the only thing i would find it useful for....

Pernpants

Canugghead said:

fishlessman said:

Canugghead said:

FWIW, for Montreal Smoked Meat (pastrami's cousin) I smoke lo n slo to 170'ish, then steam gently to 195-200 (takes about 3.5 hrs). If you're interested you can rig up something for steaming? perhaps a roaster oven inner pot on the stove directly, with a smaller pan raised 1-2" above the water? Here's one of my cooks...
https://eggheadforum.com/discussion/1227945/montreal-smoked-meat

That 3.5 hours has to be the longest 3.5 hours.   It is the proper way to cook it though

Way shorter than OP's 11 hours or CT's 30 hours SV 

I do have a big steam pot.  I've just seen so may good reviews with the sv method.  I'll try it though

Money_Hillbilly

@Pernpants I have used the amazingribs.com version of Katz’s Deli pastrami for years.  If using a store bought corned beef I have changed the cooking temp for a juicer product.  I now go 36-48 hrs @ 135 degrees.  The rub is excellent however I have found that I can create a much better product by Corning a whole packer brisket from scratch and smoking it like a traditional brisker.  Far superior to SV corned beef.

HeavyG

Money_Hillbilly said:

...

Standing ovation on the slicing of that meat!!