Cooking my first Pastrami

[kmhfive]

So, I have been drooling over the pastrami's pictured here ever since I found MH's recipe and description. I have not had good pastrami since I left the Northeast and can't wait to taste this!

I used the shortcut of buying a packaged corned beef (Brisket -- Point). So far, I've followed MH's recipe. Soaked the beef for about 8-hours, changing the water several times. Applied the dry-rub and left it in the Fridge for a couple of days.

Grill set up is a 22" Weber Kettle with the SnS, using Kingsford Charcoal Briquettes (Blue Bag). Grill is holding at 225-230 based on my ET-732. Pics to follow.

[Jerod Broussard]

Ahhhhh, I got one I cured that will be taken out tonight to desalinate. Not sure if I will be doing the sous vide first, or just smoke that dude all the way as is. Either way a temp controller will be doing all the work.

[kmhfive]

I have two more that I'll cook next week. Just want to see if I need to make any adjustments to the plan based on how this one comes out!

[Thunder77]

I vote for smoke first, then sous vide. YMMV

[kmhfive]

Here's the setup.

[kmhfive]

The weather is expected to be wet all night. Had to put up a tarp.

[Spinaker]

It should not have to cook to long into the night. You are going to be blown away when you have it. Do you have a water circulator? Sous Vide is amazing for the final step!

[kmhfive]

Not really. I have a PicoBrew Pico which has a Sous Vide mode, but I'm not sure I can get the whole cut into it. I think I'll try to steam it at the end.

[Mr. Bones]

Lookin' good...

[kmhfive]

Good Bark. Time to wrap.

[kmhfive]

Wow! Third cook with the SnS. I'm impressed; just half the coals used so far!

[kmhfive]

The delicious results.

[Thunder77]

YA done GOOD!!

[kmhfive]

Thanks! It was gone in a flash -- brought it to work last night to good reviews.

[kmhfive]

Thanks for the amazing recipe and the support!

[fuzzydaddy]

Wow, it does look delicious! Yep, the SnS is quite special.