So you seasoned before the water bath and after the water bath? The reason I ask is that I seasoned some corned beef for pastrami and was worried that if I sous vide it with the seasoning on it before smoking it, it may be too intense by the time I got done smoking it after the water bath.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
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I was concerned as well, which is why I used the flat to experiment with. The flavor from the grill wasn't too intense, had a smoky kiawe flavor and none too salty. I don't believe that the flavor intensifies when using the bath as a result I always add flavor before finishing. I used the Chef Steps recipe for "smoky brisket" including brining and injecting. Now if your brisket is already corned beef, I wouldn't add anything until placing on grill. I'm going to do that for my pastrami but will cook both for 48 hours at 132F. Then I will put the rub on the the pastrami and smoke, after cooling overnight in the refrigerator, as cold meat absorbs smoke better than warm meat (as per Meathead).
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