Had anybody here every attempted to do the streaming step in a pastrami cook in a pressure cooker/instant pot? I bought a nice looking corned beef brisket point at the supermarket. About 3 lbs. I desalinated, rubbed it with Meathead's pastrami rub and left out incinerated in the fridge for 2 days. Today I was smoking it over lump charcoal with cherry chunks. Three IT got up to 154°F then I got moderately injured working with power tools so I pulled it off and covered it with foil and drove myself to the ER, where I sit as I type this. Fortunately, the crust seemed reasonably well set, even though it hadn't stalled yet. I am thinking of doing the final step/steaming in there Instant Pot and an wondering if anybody has done this and had recommendations as to cook time. I assume I will chill it when I get home and then finish it from the fridge tomorrow or Monday.
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Let us know if you're OK and that the damage is not too great. That pastrami will take care of itself. I think your idea of steaming it in the IP is a good one--it can't soften the bark any more than regular steaming would, I would think. Of course this comes from someone who NEVER steams her pastramis, so take it with a grain of desalinated corned beef.
Be well.
Kathryn
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Well, if you still have all of the fingers, toes, eyes, ears, and most of the blood you came with you'll probably be alright. I hope you heal well and fully. Interesting thought on the IP, it would be great to read about the results. Like Kathryn, I take my pastramis all way the in the smoker. I just never liked how they came out when steaming.
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Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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Wow, hope all is OK.
We do corned beef in the pressure cooker all the time, you will not be disappointed when you finish in that cooker. Many years ago I had an Masterbuilt electric smoker and the power blinked and my cook stopped, finished it in the pressure cooker and it was fantastic. Good luck!
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I love cooking with wine. Sometimes I put it in my food.
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Did the same thing to my leg with a grinder. Never bled much, must have cauterized it.
Never steamed a pastrami, like the others I always smoke it all the way. Pressure steaming might ruin the bark so tread lightly, and be careful with power tools !!
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