I've been making pastrami for years trying multiple methods, but the best ever has been brisket flats made following Meathead corned beef cure and David Parrish "Pastrami" - Perfected method for smoking and finishing with sous vide.
As an experiment, I decided to prepare a select grade brisket point (left over from making pastrami with the flat) following (more or less) the Pastrami - Perfected smoking and finishing method. Details are below with required pictures to prove it happened.
Started with a thoroughly trimmed 4 pound point . . .
Rubbed with John Henry's Brisket Rub . . .
Wrapped in plastic and refrigerated for 2 days . . .
Cooked along with a piece of pastrami and some bacon (added later) in the PBC with hickory chunks . . .
Pulled from the PBC after the stall and with a nice bark (about 170ºF IT). Forgot to take a picture at this point, but here it is after vacuum bagging for sous vide . . .
Cooked sous vide at 195ºF for 4 hours per "Pastrami - Perfected" method. Then removed from vacuum bag and "crisped-up" the bark on the gas grill for a few minutes on each side . . .
Off the grill and ready for slicing . . .
Sliced and ready for plating . . .
Plated and ready for eating . . .
Oh, and here's the leftovers along with the pastrami and bacon ready for sandwiches, etc. . .
Overall, the folks having dinner last night agreed that this was as good as any prime brisket we've had, and it was $2.15 a pound select. The experiment was a success!
As an experiment, I decided to prepare a select grade brisket point (left over from making pastrami with the flat) following (more or less) the Pastrami - Perfected smoking and finishing method. Details are below with required pictures to prove it happened.
Started with a thoroughly trimmed 4 pound point . . .
Rubbed with John Henry's Brisket Rub . . .
Wrapped in plastic and refrigerated for 2 days . . .
Cooked along with a piece of pastrami and some bacon (added later) in the PBC with hickory chunks . . .
Pulled from the PBC after the stall and with a nice bark (about 170ºF IT). Forgot to take a picture at this point, but here it is after vacuum bagging for sous vide . . .
Cooked sous vide at 195ºF for 4 hours per "Pastrami - Perfected" method. Then removed from vacuum bag and "crisped-up" the bark on the gas grill for a few minutes on each side . . .
Off the grill and ready for slicing . . .
Sliced and ready for plating . . .
Plated and ready for eating . . .
Oh, and here's the leftovers along with the pastrami and bacon ready for sandwiches, etc. . .
Overall, the folks having dinner last night agreed that this was as good as any prime brisket we've had, and it was $2.15 a pound select. The experiment was a success!
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