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Pastrami finish - Steam or Sous Vide

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  • treesmacker
    Club Member
    • May 2018
    • 1014
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
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    Pastrami finish - Steam or Sous Vide

    I'm doing Pastrami for the first time. I started with a corned beef flat, soaked overnight to desalinate, seasoned and rested overnight again, smoked at 220F until 155 internal temp. Now, I'm steaming 1/2 of it in an Instant Pot on "steam" "high pressure" for 50 minutes. I'm just wondering what would happen if bagged and placed in Suos Vide (instead of steam), maybe at 200F or so for 2-3 hours. Any thoughts? Has anyone done this?
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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    #2
    I haven't. Though I've heard good reports. What my Mom from NYC used to do was not pre-steam or anything. She'd slice it thin, then steam just as she was making Reubens etc.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3228
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      BTW, I think the pressure cooker approach is also good, though I haven't tried it yet.

      Comment

      • mnavarre
        Club Member
        • Jan 2018
        • 629
        • San Diego

        #4
        I haven't tried the InstsntPot to finish, but I have steamed one on the stove top for 2 hours or so and it came out good. The last one I did got the same treatment you did then chilled and then SV at 190 for 4 hours and it was superb. The bark on the SV one was superior to the steamed one, but I don't remember if I let the rub go overnight in the fridge on the steamed one and that seems to be key to getting a good bark on pastrami.

        Comment


        • treesmacker
          treesmacker commented
          Editing a comment
          Thanks - I took the half out of the Instant Pot a awhile ago and it is nice and tender, but kinda dry. Also, very peppery - I had to wipe some of the seasoning off to suit my taste. The other half is cooling now. I'll wipe some of the seasoning off, slice and vac pack, then SV later in the week to take with for Christmas travels. I used quite a lot of fresh coarse cracked black pepper - will have to scale that back a bit next time.
      • treesmacker
        Club Member
        • May 2018
        • 1014
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

        #5
        Finished - steamed in instant pot.

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        Before steaming... Click image for larger version

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        Before smoking Click image for larger version

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        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Looks great! This is my favorite recipe on the site.
      • Spinaker
        Moderator
        • Nov 2014
        • 10963
        • Land of Tonka
        • John "J R"
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        #6
        I used to cook mine using Sous Vide at 195 F X 4 Hours. Now I just smoke it the whole way up too 200 F. I have had the best results with that. I love the bark you get when you smoke up to finishing temp. Results don't lie.

        Click image for larger version

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        • JCBBQ
          JCBBQ commented
          Editing a comment
          Schwing!

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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