Pastrami post smoke Sous Vide

[SierraBBQGuy]

Been reading up on this technique, I have a 4 lb store bought corned beef, soaked and rubbed, sitting in the fridge waiting for tomorrows cook. I am gonna give the post smoke SV a try. Smoke past the stall, then SV for 4 hrs @ 195, is this general consensus?

[cwain8845]

Just made some pastrami the other week and used this method. Works great! Some of the better pastrami that i've eaten.

[Thunder77]

That's what I do, and I think it's perfect that way.

[Huskee]

According to Dave's recipe, yep!

[DogFaced PonySoldier]

I was going to try this, but the the ONLY storebought precured corned beef I've been able to find didn't have any kind of grade listed on them, so I figured they were "Select" at best, and could potentially be even lower. Wasn't sure I wanted to risk it. Do you guys have any input as to what grade the corned briskets were that you were able to find?

[Huskee]

Yeah, most storebought is, and it makes sense really. But for what it's worth, I've only ever used storebought for pastrami and it works out excellente mi amigo!

[HorseDoctor]

Agree! Whether you cook as corned beef, or make pastrami, grade makes very little difference that I can tell. Go for it! Enjoy!

[Spinaker]

That is what I do. I love it. Much better than steaming. Much better. For me anyway.

[SierraBBQGuy]

Thanks, I'll let ya'll know how it turns out