Slow cooker vs Sous vide vs Pressure cooker

[kungfustu]

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

[DWCowles]

I just want to welcome you to The Pit since this your first post. Out of your three choices I would also choose SV.

[Thunder77]

You got that right!

[Potkettleblack]

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.

[Troutman]

NOT slow cooker

[Thunder77]

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/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/148541-pastrami-perfected

[kungfustu]

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?