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2021 Meat-Up In Memphis Canceled

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Slow cooker vs Sous vide vs Pressure cooker

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  • kungfustu
    kungfustu
    Club Member
    • Aug 2017
    • 2
    #1

    Slow cooker vs Sous vide vs Pressure cooker

    So I am half way through making pastrami, I brined 5lbs brisket (point) for 5 days, spiced and smoked it yesterday at about 200F for 5hrs, the meat got to about 160F. But then life got in the way and I had to stick it in the fridge to be finished today. I'm not firing up the kamado again so now I can choose:

    Slow cooker
    Pressure cooker
    Sous vide

    Which method should I go to next for lovely moist pastrami? And how?
    Tags: None
  • Thunder77
    Thunder77
    Founding Member
    • Jul 2014
    • 2874
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
    #2
    Sous vide would be my choice, but I don't have a pressure cooker. Get that meat up to 190 for about 4 hours.
    https://pitmaster.amazingribs.com/fo...rami-perfected
    • 1 like

    Comment

    • Troutman
      Troutman
      Club Member
      • Aug 2017
      • 7781
      • 1521
      • OUTDOOR COOKERS
        BBQ ACCESSORIES
        WOOD & PELLET PREFERENCES
        SOUS VIDE
        INDOOR COOKWARE
      #3
      NOT slow cooker

      Comment

      • Potkettleblack
        Potkettleblack
        Club Member
        • Jun 2016
        • 1970
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes
        #4
        Use the slow cooker to keep things warm.

        Pressure cooker will wreck whatever bark you've established.

        Sous Vide is the correct answer. Much as some folks around here may think otherwise.
        • 1 like

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        • Thunder77
          #4.1
          Thunder77 commented
          November 30, 2017, 01:08 PM
          Editing a comment
          You got that right!
      • DWCowles
        DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
        #5
        I just want to welcome you to The Pit since this your first post. Out of your three choices I would also choose SV.
        • 1 like

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        • kungfustu
          kungfustu
          Club Member
          • Aug 2017
          • 2
          #6
          Originally posted by Thunder77 View Post
          Sous vide would be my choice, but I don't have a pressure cooker. Get that meat up to 190 for about 4 hours.
          https://pitmaster.amazingribs.com/fo...rami-perfected
          Thanks, I might have to go for 5+ hours as I didn't cook for that long before but I appreciate the repsonse

          Comment

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          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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