Pastrami heat up question

[ssandy_561]

I smoked a 2 lb corned beef flat yesterday after I trimmed off most of the fat, desalinated it for about 14 hours and rubbed it with Pastrami seasonings. I took it to 180 on my Grill OG and then life happened. I stuck it in the fridge while life got dealt with and then vacuum sealed it when I got a chance to last night.

I plan on heating it up for me and a coworker tomorrow at lunch and I know the microwave won’t cut it. I’m gonna bring in a pot and my Anova sous vide stick tomorrow. I know the bark will be softened but it will be better than the microwave.

What temperature and how long should I heat it for before slicing?

Any suggestions will be greatly appreciated.

Thanks

Steve

[shify]

Hrm... thats a good question.

If you were just heating it up, I would say no more than ~30 min would be necessary just to get it back to serving temp. But being you had to stop cooking at 180, assuming you were planning on taking up to 200-203, I'd probably go a little longer.

I know some posters have written about the final SV instead of steam at 4 hrs at 195 degrees, so that could be an option but not one I can comment on

[WI Bubba]

Pulling it at 180* you probably hadn't reached probe tender yet. I would set the sous vide for 190, and let it go at least 4 hours. Then give it half an hour to rest out of the water.

[BourBonQ]

^this