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Pastrami finish - Steam or Sous Vide

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  • JCBBQ
    commented on 's reply
    Schwing!

  • Spinaker
    commented on 's reply
    Looks great! This is my favorite recipe on the site.

  • Spinaker
    replied
    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.

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  • treesmacker
    replied
    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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  • treesmacker
    commented on 's reply
    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.

  • mnavarre
    replied
    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.

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  • EdF
    replied
    BTW, I think the pressure cooker approach is also good, though I haven't tried it yet.

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  • EdF
    replied
    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.

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  • treesmacker
    started a topic Pastrami finish - Steam or Sous Vide

    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?

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

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