For my first two pastrami cooks I used prime brisket which I corned myself. I used Meathead's Almost Katz's rub recipe, but smoked to 170F internal using plum wood, then finishing off @ 195 for 4 hours in the sous vide. I did another batch skipping the sous vide and smoking to 205F internal. That was tasty but on the dry side. For this cook, I'm using corned beef flats I bought on sale after St Patty's Day last which I have soaked for 8 hrs and now it's been in the refer since last night with the rub on. I will smoke it again using plum wood to 170F internal and finish it off in the sous vide. Drooling in anticipation
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Third Pastrami Go
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
So many meats, so many WAYS! Pastrami is on my bucket list... and also seeing how yours turns out is on my to do list.
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Club Member
- Aug 2017
- 9998
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
QVQ is definitely the way to go with pastrami. Much better moisture retention and overall finish. The final smoking becomes the cherry on the sundae, there for bark and flavor. No need to worry about over shooting your temps.
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