About to try making Pastrami for the first time - pointers appreciated

[Draznnl]

So, for a variety of reasons, yesterday's scheduled cook did not take place. Instead, I put the flat on the smoker about an hour and a half ago. And discovered that my Yoder isn't feeding pellets. If anyone has a suggestion, HELP!!

[willxfmr]

Well, I'm probably too late to help this time, but did you figure out what happened with the Yoder?

[Draznnl]

willxfmr, Looks like I'll be placing a call to Yoder Customer Service first thing tomorrow morning. If they don't help, I'll have to pull the old WSM out of the garage and unretire it.

[Draznnl]

As I mentioned on the other thread, Yoder Customer Service is overnighting me a new controller. I have unretired my WSM. The pastrami flat and some Dino ribs are cooking on there.



Jade wants to help, but she is banished to the indoors for now.

[rickgregory]

How can you keep your deck clean without Jade??? Scraps could fall and just LIE there!!

[Draznnl]

My phone was dead so no pictures of the meat being sliced or plated, it here is one of the food storage bag from the fridge with today’s lunch. BTW, it is delicious.

[fzxdoc]

So did you take it all the way to probe tender or did you pull it at 150° and steam it as Meathead suggests in his Close to Katz' Pastrami recipe , Draznnl ?

Congrats on a good cook!

Kathryn

[Draznnl]

I took it all the way to probe tender. I will go to 150 next time and SV from there, just to get an idea of the difference.

[efincoop]

So this thread is timely as I am making pastrami his weekend. Since I will have multiple cooks going at the same time, I think I am going to try the SVQ method MBMorgan, Joey877 & Troutman all referenced. One question: Is there anything to be gained by applying the rub to the flat and letting it sit overnight in the fridge BEFORE the sous vide step?

[efincoop]

Troutman just to be clear you dry brine after you corn the beef and desalinate it?

[Troutman]

Oh gosh my fingers typed before my brain engaged. NO dry brine was needed after corning, of course. So sorry for my screw up. Just seasoning for me.

[efincoop]

LOL! Thanks Troutman!

[Joey877]

I have never tried that with pastrami, but my experience with sous vide says it would do you no good as the rub will all come off inside the bag in the bath. On the other hand, it certainly won't hurt anything other than potentially "wasting" some pastrami rub.

I also came across this old thread that was linked in another thread earlier today. I'm intrigued and plan on trying the smoke before the sous vide step. It basically says cure, apply pastrami rub, put in fridge for a few days, smoke to 170, then sous vide at 195 for four hours. Four hours in the bath (as opposed to 24-36), especially after smoking through the stall, should result in significantly less shrinkage in the bath and would leave the rub intact...I think. Here is the link:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/148541-svq-pastrami-perfected

[fzxdoc]

That's one of the best pastrami topics here on The Pit, IMO. I've used Dave's method as described there many a time with boneless shorties and it turns out amazing every single time.

Kathryn

[Troutman]

You actually do retain some seasoning plus you have the benefits of a seasoned purge. But like pre-smoking your mileage will vary.

[HawkerXP]

Since no one else shared these I thought I would.

↔️↙️◀️⬆️▶️⬇️↗️↕️

I think that just about covers all the pointers I can share. Enjoy!

[Spinaker]

I am in the process of making some pastrami out of Pork shoulder. I had some laying around so I figured.....why not?

I will be really curious to see how i like it. I have about 10 more days to wait though..........

[Spinaker]

Looking forward to it. Did you slice it or pull it? shify

[shify]

Spinaker - I sliced it. If memory serves me correctly, I smoked til 185 or 190.

[Spinaker]

Copy, good to know man. Thank you. shify

[efincoop]

Help, I'm conflicted!!! I was going to follow the SVQ method referenced on page 1 of this thread, but I needed to pull the meat of the desalination water last night and wasn't sure if I should apply the pastrami rub or not. It was late so I coated it with the rub and tossed it in the fridge . Then I started thinking I would follow the Dave Parish method. I'm just not sure I have the time to get it done start to finish in time for service time (4:30 PM) on Saturday. So I have 2 options. I can smoke it tomorrow (I have the day off) then chill it and sous vide it at 195 for 4 hours prior to serving on Saturday, or I can brush off the rub and put it in the sous vide tonight for 30 hours and finish it on the smoker to bark up Saturday. I guess a 3rd option would be to go hot & fast on Saturday and put it in the sous vide once the bark is well set.

Thoughts?

[rickgregory]

I can smoke it tomorrow (I have the day off) then chill it and sous vide it at 195 for 4 hours prior to serving on Saturday,

This. Pastrami cooking flow is 1) cure to be corned beef, 2) Desalinate 3) rub and smoke to about 150 or so, 4) moisturize (steam, SV)

[willxfmr]

+1 Smoke it, bag, seal and quick cool it, then SV the day you need it.

[efincoop]

Thanks rickgregory . I must be dedicated or crazy!

[willxfmr]

Send some of that warm weather my way please! It's getting downright chilly here.

[WayneT]

I’m relatively new to SV but just recently had outstanding success with a pork loin roast. Thus, I’m inspired to use the method again for a pastrami especially after reading the posts in this thread extolling it’s virtues.

I plan on using the MH ‘Close to Katz’s’ rub recipe since I’ve used it previously and really like the flavor. I would also like to use the SVQ method on this but I’m debating between the MH method or the Parrish variation. Since I do not have short ribs, would the latter method still work - smoke first then SV - as well? Or should I go with MH method and SV first, smoke second? I’ve got plenty of time to tease out all the details. Planning on desalinating Saturday night/Sunday morning in preparation for the SV if that’s the way I roll.

Since this is a 7 lb CBB, should I adjust my SV time since it’s calibrated for a 4 lb CBB using the MH method?

[Draznnl]

I've not yet tried SVQ for pastrami. When I do, I'll probably use MH's method first and improvise from there. I wonder what Troutman, the Pit's pastrami pro suggests you do.

Yes, you need to adjust, increase, SV time for a larger piece of meat.

[willxfmr]

I use the Parrish method with the exact cut you have there, and it works great. To me, there really is no better way to make pastrami.

[FireMan]

@Drazni , I think something was highly overlooked in quest for pointers. It’s right there in plain sight. Look at wayne T ‘s avatar. He’s the one to show you the way.

[WayneT]

🤣🤣🤣

[WayneT]

Hoo boy! And now I find this third method for pastrami.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/470975-%E2%80%9Ctwo-week-qvq-pastrami%E2%80%9D

Are 2 Qs better than one? The beautiful thing is, I can try any of these methods using SV the first time knowing I can do the other two on my next cooks. Being retired and curious about food sure has its rewards.

Regarding the adjustment to SV time based on weight, it seems it’s more a function of thickness of the meat than weight, if the added weight doesn’t come from additional thickness but from length or width.

https://stefangourmet.com/2018/04/01/how-to-choose-time-and-temperature-to-cook-meat-sous-vide/

I know MH cited several sources for this in his book SVQ Made Easy, but I don’t think this was one of them. It’s pretty darn nerdy stuff, right up my alley. Apologies in advance for any duplication of effort.

[fzxdoc]

WayneT , I follow the stefangourmet.com blog as well. Since he is from the Netherlands, his European-based food safety recommendations do not always align with those in the US, but you can get the drift. His tests are always interesting to read. Kosher Dosher is a good one to follow as well, if you like the picky nerdy vibe of food blogs, which I do.

Kathryn

[WayneT]

I don't follow it per se but I may start on your recommendation. I'll check out Kosher Dosher too. Thanks!

[Troutman]

WayneT I assume that piece of meat is already corned so that part of the process is done for you. Just make sure you desalinate it with several water changes a minimum o 6 hours or preferably overnight. After that, all pastrami is is a piece of corned meat roasted or smoked until it's to the desired finish just like any other hunk of meat. If it were a brisket cook it like a brisket. As to SVQ, the beauty of sous vide is it's pretty hard to over cook anything. Eventually it will turn to mush but a piece that big will probably take 18-22 hours to SV then you just have to sear it off in your smoker. Don't overthink the process, it's not that hard.

[WayneT]

Yes, mine is already corned so I'll start at step B in the Polarbear777 method referred to above for pastrami, which is very similar to your QVQ recipe for brisket. Since I typically cook my beef to medium rare, both these methods appeal to me.

His brisket was a 12 lb packer whereas mine is a 7 lb flat. He SV'd his for 72 hours at 135F and you're suggesting 18-22 hours - at what temp? That's a huge time difference and want to make sure I'm not missing something.

[Troutman]

Yea his method (and one I employ as well) is for medium rare brisket. For pastrami you want higher heat, like 165*F. I typically do my chuck rolls (about the size of your piece) at 165*F for 22 hours. Then sear. I'm suggesting you give that method a try. Pre-smoking doesn't do much for you when cooking at higher heat, you will get the bark you want and not have to worry about over shooting a medium rare finish for pastrami. Make sense?

[WayneT]

I think so. I'll use that approach - 165F in the SV bath for 22 hours, then I'll sear/smoke at 350F to IT of 135F. As you said, I don't want mush as a result.