Sous Vide Pastrami Question

[Dr ROK]

I'm going to sous vide a store bought corned beef for some pastrami. I desalinated it, applied MH Katz pastrami rub and have them waiting in the fridge on a rack. After doing this, I read Jerod Broussard post on his sous vide pastrami and he rubbed it after the sous vide bath. Anybody know if I can still do this with the rub already on it or should I opt for straight smoking instead of sous vide?

[Jerod Broussard]

Hmmmmm, smoke to your liking, sous vide, firm up bark over heat or under broiler.

[Dr ROK]

Jerod Broussard I took your advice. Have it aging in the fridge now. Smoked it on the Rec Tec at 200 with cherry wood. Took it up to 150. Pics of the cut meat when I sous vide and make sammies!

Here's what it looks like now.
Right out of the fridge


On the Rec Tec.


Final product after about 3 hours at 220.

[Jerod Broussard]

Man those are some shiny temp probes.

[Dr ROK]

Soap and water & stainless steel "brillo pad" and alcohol wipes every time. One is the newer style maverick "waterproof" model, but I still treat it as if it isn't. If you look close enough you can see the red high heat gasket sealer.

[Dr ROK]

And the results are in.

[fzxdoc]

Very nice, Dr ROK ! The pastramis look great!

[Dr ROK]

It was excellent!