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SVQ Pastrami - Perfected

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  • Atalanta
    Club Member
    • Jul 2016
    • 431
    • Barnsley's Ford
    • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
      Smoker: None yet, part of why I joined
      Thermometer: 10+ yr old Taylor digital thermometer with remote
      Sous Vide: Anovo Imersion Circulator (1st gen)
      Coffee Roaster: Hot Top Coffee Roaster
      Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

    Hey guys, I'm going this this weekend with store-corned beef. I read that you let it sit in the rub uncovered in the fridge so the rub doesn't stick to the wrapper. What if you have a "defrosting" fridge? It will start dehydrating the meat if I have it uncovered. I've used this aspect to dry peppers LOL Will 24 hours in this environment make a difference? Make it better?


    • gabulldog
      Club Member
      • Jun 2016
      • 150
      • Atlanta, GA

      If I've got about 8lbs of brisket pastrami I've smoked, vacuum sealed and refrigerated, should I preheat the water before starting the sv (195 @ 4 hrs)? Seems like all that cold meat and the larger volume of water would make it tough for the sv to get it up to temp. And, at 195, is there any risk of melting the bags (ziploc or vacuum) or leakage? Don't want to blow it having done all this work up to this point.


      • pkadare
        pkadare commented
        Editing a comment
        You should always pre-heat your SV. Otherwise, depending on the thermal mass you put into the bath, you run the risk of putting the temp down into the danger zone. I usually rely on just using hot water from the tap, but again, depends on the amount of thermal mass. Zip lock bags, I don't use, but from comments on forums, you do need to watch them at high temps. Foodsaver bags I've never had a problem with.

      • klflowers
        klflowers commented
        Editing a comment
        +1 on pkadare and fzxdoc comments. Preheat. And I have never used ziplock bags; I always use foodsaver bags.

      • RonB
        RonB commented
        Editing a comment
        You can boil vacuum bags, but zippers may leak, so I suggest double bagging if using them.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5329
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
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        Camp Chef Somerset IV 4-burner outdoor gas range

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        Fireboard control unit in addition to that in the Extreme BBQ Package
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      gabulldog , according to the Chef Steps website Ziploc bags fail at temps above 158° so they recommend at temps above that to use heavy duty sous vide bags. I have used Heavy Duty FoodSaver Gamesaver bags without a problem. You can get them at Walmart.

      And yes, preheat the water. The idea would be for the meat to come up to temp through the unsafe zone (40 to 140°) as quickly as possible. At least that's my thought process, being pretty food-safety conscious in the kitchen.

      Are you doing QVQ or just QV? Just curious. Let us know what you decide and how it turns out.



      • NukeGuy
        Club Member
        • Oct 2017
        • 70
        • Grand Bay-Westfield, New Brunswick

        Originally posted by SenatorShriv View Post
        This was extremely helpful. I corned a bunch of moose a while back and today something inspired me to get it out and do something with it. I decided I wanted to give pastrami a whirl. I'm going to try two different methods at the same time:

        1. Sous vide first for about 48 hours. I'll then let it cool a bit, hit it with the rub and move it onto the smoker.

        2. The reverse of #1 - closer to what Pit Boss describes above. Rub ---> Smoke ---> Sous vide finish.

        I'm fairly sure #2 is going to win but it certainly doesn't hurt to experiment!
        I do the sous vide first as well. 36 hours at 165F, chill in the fridge then smoker to just warm the meat up and give it some smoke. About 30% weight loss during sous vide though and I don't trim, I let the sous vide take care of that.


        • rickgregory
          Founding Member
          • Aug 2014
          • 1017
          • Seattle, WA

          Just because I don't want to see you sicken and die, I'll restate what others have said... ALWAYS PREHEAT. Even with small amounts of food in relation to the amount of water. You want to the food to zoom through the unsafe zone and get to the water temp as fast as possible where (assuming you're over 130F) it will pasteurize .


          • fracmeister
            Founding Member
            • Jul 2014
            • 1363
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            Click image for larger version

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ID:	969230 It might look better than mine but Katz’s deli and those Toronto boys don’t have anything on how this tastes. Most of it gone by the time I took pics
            Click image for larger version

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            • willxfmr
              willxfmr commented
              Editing a comment
              That looks just about perfect! I love this method for doing pastrami.

            • David Parrish
              David Parrish commented
              Editing a comment
              Nailed it!

            • IowaGirl
              IowaGirl commented
              Editing a comment
              Where do you live? I'm on my way for summa dat.......



          Meat-Up in Memphis 2021

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          Meat-Up in Memphis


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