Almost 8 pounds for pastrami

[Jerod Broussard]

2 chunks (flat & point). No sugar or pickling spices. Just salt and Prague Powder #1.

Going to apply a sweet/umami coating post-salination for the sous vide, and again pre-rub.

Water has the same color as with the pickling spices, just doesn't have the root beer like aroma.

[Jon Solberg]

Going to be good!

[Jerod Broussard]

The point on the left will get 40 hours at 131.5 and the flat on the right will get 30 hours at 131.5 ah la sous vide.

[Huskee]

Any longer than that and you'll have to pay it overtime.

[Jerod Broussard]

...with night time differential.

[richinlbrg]

Hope it turns out as good as the one I just did! Knowing you, it'll be better.

Good eats at the Broussard's, folks!

[stevenv55125]

Let me know how it turns out. Love my Anova, curious how it works for pastrami versus 10 day wet cure.

[Jerod Broussard]

Let me know how it turns out. Love my Anova, curious how it works for pastrami versus 10 day wet cure.

I've already done a 9 day cure with curing salt and kosher salt. This tenderizes these babies so they can come right off the pit ready for consumption and tender as buttah.

This is my second time doing sous vide post-desalination - pre-smoke

[Rfuilrez]

So, do you throw it right in the smoke after? Or refrigerate it and then throw it in some days later? I would expect the latter because of the whole smoke sticking to cold better right?

[Jerod Broussard]

Yeah, I chill right out the sous vide, apply rub, refrigerate for a day or two, whatever time allows. I have the flat in the fridge right now, both get rubbed tonight and smoked tomorrow night.

[Jerod Broussard]

I've got the point out 3 hours early. They look like big chunks of Bryan beef bologna, obviously with texture. They get rubbed tonight.

[RonB]

I can hardly wait to see them finished.

[Jerod Broussard]

My "syrupy" coating makes these guys smell awesome. I doubled the rub recipe since I will be doing some deer back strap later. I used chipotle instead of paprika (1/2 amt) and added 1 teaspoon Allspice per batch.

[MBMorgan]

Allow me to say ... Yeeeeeeeeee Haaaaaaaaaaawwwww!

[Jerod Broussard]

I ran 260 with the SnS using B & B briquettes and an overabundance of cherry chunks for 4 hours. Internal temps were around 190 but bark was so-so. Flat was still a little tight and the point was still rubbery. Therefore temp was cranked down to 240 and let them ride 2 more hours. At the 6 hour mark they got put in a faux cambro. Flat was consumed to some extent 4.5 hours into the rest. Goooooooooood!!

[CeramicChef]

Jerod Broussard - really nice pics and great color on that pastrami! Congrats and kudos on a great cook.

[scottranda]

Wow! Looks awesome!

[DWCowles]

Great job!!! Jerod Broussard ...again