Another Pastrami Question

[SoCal Chris]

I loved reading Kathryn's (fzxdoc) comparison of cooking pastrami 3 ways. It was very helpful but I have one further question concerning which way is better. I have made pastrami twice so far (once from scratch and once using store-bought corned beef). I followed Meatheads "Close to Katz" recipe each time. Both turned out great but I finished both of them by steaming. Has anyone done a head to head comparison of steaming versus taking it all the way to 203 on the smoker?

[Jerod Broussard]

Yeah, I just take them all the way up now. Just like a regular old brisket. I much prefer that over steaming. If I had to cook and serve later I would just chill and use the sous vide at the end.

[SoCal Chris]

I have't crossed over the the sous vide world yet. I have debated whether it really is something that would work for me. I see the advantage of warming food with it but as far as cooking, I am too impatient to take 8 hours to cook something I can cook in 30 minutes.

[EdF]

It's the cooking equivalent of a Tivo. Use it to shift time.

[SoCal Chris]

Now thats a description I've never heard before. I like it. The Tivo of the BBQ world.

[Huskee]

I've never done any head-to-head, and I really should for completion sake. I've got two corned beef in the fridge now, maybe I'll do one of each and do a comparison. Anyway, I've done several both ways on different occasions. And every time I done the steamed one, I don't like it as much as the regular brisket treatment. The steamed ones are not any more tender as far as I can tell, but the bark definitely suffers when steaming.

[Troutman]

I’ve done both as well. I too prefer the brisket route; however, at the stall temps I throw it in a foil pan and throw some beef stock in to mimic steaming or better said braising. I get my bark and smoke but get the tenderness from the braise. Works for me, but there are advantages either way.

[SoCal Chris]

Do you cover the pan with foil or wrap the meat or just let it sit there in the pan in the smoker? I assume you are only using a shallow layer of beef stock. Seems like that might add some moisture to keep it from drying out.

[Troutman]

Foil pan with a cooling rack inside so elevated above a thin layer of stock (or water) all covered with foil. You are steaming in essence or could be classified as a braise. You will end up with the bark softened.