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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Geez - I hope your in jury is not too bad.
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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.
KathrynComment
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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.Comment
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Last edited by Dewesq55; March 27, 2021, 04:03 PM.Comment
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So you're sitting in the ER with fresh wounds, and you're posting about your pastrami? That's a sign of a serious barbecuer! My hat's off to you, Sir!Comment
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I agree with you - that cut was worth at least a short break.
Last edited by RonB; March 27, 2021, 06:18 PM.Comment
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Play the sympathy card, have your spouse wait on you hand-and-foot.
Happy R&R and PBR too.Comment
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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!Comment
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Hmmmm....Only a Flesh Wound Huh?....Comment
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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 !!Comment
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I vote for finishing in a pressure cooker simply because I want to know how it turns out.
This is a poll right?Comment
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