I realize that there are a plethora of pastrami posts in this subchannel (because I've read most of them) but I'm having trouble finding answers to my specific questions. For those that don't use the QVQ or SVQ methods, and who also don't steam, but use sous vide instead after the smoke:
1. What IT do you smoke to? I know the Close to Katz recipe says to smoke to 150 if steaming or 203 if not, but what if you're planning on substituting SV for the steaming step? I'd be fine with 150 but I also want a good bark.
2. What time and temp do you sous vide once the smoke is done?
I've just dropped the point into my PBC so I have a while until I need an answer to #1. No pressure though. :-)
Thanks!
1. What IT do you smoke to? I know the Close to Katz recipe says to smoke to 150 if steaming or 203 if not, but what if you're planning on substituting SV for the steaming step? I'd be fine with 150 but I also want a good bark.
2. What time and temp do you sous vide once the smoke is done?
I've just dropped the point into my PBC so I have a while until I need an answer to #1. No pressure though. :-)
Thanks!
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