I desalinated the 7 lbs of corned beef (pastrami to be) be for eight hours, changing the water once. I prepared Meadhead's Katz's rub and will let it sit for two days. I'll be using plum wood to smoke the pastrami and plan on taking it to 170 F. I'm going to finish it off in the sous vide @ 195 for 4 hours. I'm saving that 3 lb hunk of corned beef for March 17. This will be my first of many pastrami conjurings. I'm anxious to taste my home made corned beef on St Paddy's Day
Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.
Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.
It would, But you don't need it. It sticks just fine. Since the rub has mustard powder, it might throw off the flavor of the rub. Not sure though.
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.
Just a suggestion. I would smoke first for flavor, sous vide for texture and tenderness, then finish off by smoking again to get a good bark developed. You may not be happy with the result of trying to SV to that high a temp, bark would be mushy. Here's a good way to do it with a brisket flat, essentially the same as pastrami. Good Luck !!
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
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