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Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more.
I'm corning a flat as we speak and will being doing this recipe myself this weekend. Good luck !!
I have a variation on that method I like a lot (in that thread) involving a double smoke and never going over 135F. Call it QVQ. Using it on my homemade pastrami now.
Yea Polarbear777 that's what I intend to do with mine this week end. I always pre-smoke my sous vide cooks then post smoke if and when necessary to reset bark and re-heat. I just wanted the poster to know a good alternative to what he stated above.
It's about time and temperature. Again I suggest reading either Chef Steps or Sous Vide Resources for additional information. 150* is all you need to cook to tenderness, but its over a long period of time, like 36 hours. I've done rare ones to 130* over 48 hours. Time and temperature cooks meat.
I'd love to hear your results. What I think you will find is you will loose your bark if you don't smoke afterward to re-set it. Again tell us how it turned out with pix. I'd be interested. Always new ways to skin the cat.
You can smoke all the way to probe tender, if you want. Smoking to 150 F will only give you smoke and not much bark. I think you need to cook it longer to build up the bark. If you are going to Sous vide the pastrami, after smoking, I would take it up too 185-190. This will give you ample bark. Plus, you will need a more robust bark for the Sous vide step, which can be hard on the bark. Do not cook sous vide in ziplocks over 190 F. Additionally, I found that 195 F makes the product a too crumbly . I prefer 185 F-190 F X 4, after testing a few different settings
What is the advantage of Sous Vide over smoking all the way? IMHO, not much. However, I would rather finish it sous vide, as opposed to steaming it. I just cooked two points into pastrami last weekend, neither one was Sous Vide at the end. I took it all the up to probe tender. And skipped the step altogether.
Spinaker, I'm Just About To Run to The Store to Pick Up Another Prepped Corned Beef to Turn Into Pastrami and You Fellers are Still
Kabitzing Over Techniguesâ“ Why Now Just When I Just Started to
Believe in This Siteâ“ I Was Going Make Part of The 4 # Corned Beef
I Did For St. Paddy's, But Eunice Nearly Ate It Allâ“ Woe Is Meâ€¼ï¸ Dan
Main advantage of a low temp SV is that it never gets above 135 internal so the muscle fibers retain their moisture, while the long time in the drink makes it just as tender as when smoked to 200+. Makes a bigger difference on flats since those can dry out easier. The point side is always good either way.
I have a brisket in a brine right now, planning to smoke it the day before Easter. My thoughts were to smoke to 160 then wrap and leave in the fridge. Then on Easter was going to steam in an instapot to serve. Was thinking about 45 minutes. Any thoughts would be appreciated.
I agree with everyone who says cook it to higher temp in order to achieve a good bark. I just smoked a pastrami on my Traeger Pro 22 at 250 degrees last weekend and was thinking about a Sous Vide finish. However, it looked so good, I decided to wrap in butcher paper at 175, then cooked until probe tender which happened to be 197 degrees. I held in a towel wrap for an hour+ before slicing. Delicious! I've got a Sous Vide, but I'm not in love with it ...maybe some day.
Consider me among those that don’t understand the purpose of cooking it sous vide at 195. If you are going to cook at that temp, just steam it.
If you want to do part sous vide, cook it around 150-165 over night. That is how I do normal brisket. Smoke, SV at 155 for 24ish hours and then smoke again.
I did one all the way to 203 (like MH did on his video) on my Pit Barrel Cooker and it was fabulous! My wife raved about the flavor and especially the great bark. She said it made the best Rueben sammich ever!
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