I seem to have gotten myself turned around. Made corned beef, rubbed it and put about five hours of smoke on it before cooling and sealing. My intention was to SV to serving temp but I can’t find a good time and temp because the recipes call for a full SV cook before smoking. Anyone have any suggestions?
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Just follow the regular SV cook time and temp. The pre-smoke wouldn’t change that and you still need to fully cook and tenderize the pastrami. -
Check out this method, which is roughly the path you're on. Might need a little extra time on the finishing SV step if you don't feel like you got enough smoker time on the front end of the cook. This has been my go to pastrami method for brisket and it turns out great...
SVQ Pastrami - Perfected
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Perfect! and exactly what I was looking for. all the other SV recipes call for 20+ hours in the bath (chefsteps) and I didn't want it to turn into liverwurst. lol. thank youComment
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