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“Two-Week QVQ Pastrami”

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  • Polarbear777
    Club Member
    • Sep 2016
    • 1529

    “Two-Week QVQ Pastrami”

    “Two-Week QVQ Pastrami”
    A: 12lb packer cured into corned beef, 5-7 days (use Blonder wet cure calculator or recipe from “Serious Eats”.

    https://amazingribs.com/tested-recip...g-meats-safely

    https://www.seriouseats.com/recipes/...ts-recipe.html

    B: 24 hour purge with multiple water changes to get rid of excess salt.
    C: Followed QVQ process below (3-6 days depending on when you chose to finish it). but didn’t bother with the fat flash or saving the purge.

    As per the process below this brisket never got above 135F internal so was super moist and fork tender.

    The addition of an up front smoke means you are smoking cold, wet meat twice. I find that this makes a difference also.

    The PKB genius (apart from just his interview inspiring this process) is the 350F finish which avoids any stall and sets the bark before the meat can get above 135. Bark was actually crunchy around the edges and very good.


    So, double smoke from cold, completely tender, very juicy.

    No cambro hold required as in traditional either since you took care of the tenderness with the SV step and it’s coming off the cooker at 135F internal serving temp.



    1. Dry brine or start with purged corned beef and add BBBR
    2. Smoke at 225F until about 130F IT
    3. Bag the meat, chill if necessary to prevent boiling in vacuum then vacuum seal.
    4. Cook in sous vide at 135F for 72 hours
    5. Ice bath and put in fridge for a few hours or a few days.
    6. A couple hours ahead of dinner, unbag and save all the purge
    7. smoke at 350F to avoid the stall until an IT of 135F ( 350 hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
    8. (Optional) Heat previously trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
    9. Remove the meat. (Optional) Heat the purge and pour over meat after slicing.

    Click image for larger version  Name:	7012F23A-3369-4B7C-B25F-55098777467B.jpeg Views:	3 Size:	2.86 MB ID:	470976
    Click image for larger version  Name:	45897C09-03CA-4B95-9DBB-B66BC19EDC77.jpeg Views:	3 Size:	3.24 MB ID:	470977
    Last edited by Polarbear777; March 22nd, 2018, 08:23 PM.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3171
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Sounds great, and saved to my recipe file!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11793
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      That looks very tasty.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        Beautiful!

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4707
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #5
          I saved this to my Sous Vide document. Lots of good info, Polarbear777 . Thanks!

          That pastrami looks delectable.

          Kathryn

          Comment

          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1798
            • South central Illinois

            #6
            That looks very good! Thanks for sharing the method. I will try also.

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1875
              • Chicago, IL
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              #7
              Happy to have helped. Amazing cook. Thanks for sharing as paying it forward is what it’s all about.

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1875
                • Chicago, IL
                • Grill: Grilla Original / Weber Genesis EP-330
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi
                  Disqus: Le Chef - (something something something)

                #8
                Who wants to tell Clint?

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  lol
              • Troutman
                Club Member
                • Aug 2017
                • 6881
                • Republic of Texallence

                • OUTDOOR COOKERS
                  22" Weber Kettle - Red Premium Limited Edition
                  6 Burner Weber Summit Gasser
                  22" and 18" Weber WSM Smoker
                  18” Jumbo Joe
                  36" double door Lyfe Tyme offset stick burner (SOLD !)
                  Pitts & Spitts Pellet Pro 2436
                  BBQ ACCESSORIES
                  Classic Thermopen
                  Thermoworks SMOKE
                  Fireboard Pro with Pit Viper fan
                  Grill Grates
                  SNS for the 22" Weber kettle
                  A-MAZE-N Smoker 12" Tube & Tray
                  Weber stainless veggie basket
                  Weber stainless fish basket
                  Weber stainless rib rack
                  Phat Mat cooking mats
                  Barbestar BBQ Cooking Gloves
                  WOOD & PELLET PREFERENCES
                  For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                  For Chicken & other fowl = competition blend, cherry/oak/hickory
                  For Turkey = 100% hickory or competition blend
                  For Pork Shoulder = mesquite, oak or hickory
                  For Pork Chops or Ribs = 100% applewood
                  SOUS VIDE
                  Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                  INDOOR COOKWARE
                  Generic Calphalon non-stick cookware set of pots and pans
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                  Cast Iron 12" skillet by Victoria
                  La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                  La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                  Old Revere Wear Copper & Stainless Pots (handed down)

                  JA Henckels 15 piece Stainless Knife Set
                  Victorinox 12" Fibrox Pro Slicing Knive
                  Victorinox 6" Curved Boning Knife
                  Set of Dalstrong Japanese Steak Knives

                #9
                Thanks for posting this in the forums. It's pretty much spot on to what I've come to do with mine, thanks to help from PKB and others. Good information to anyone out there attempting a QVQ pastrami ... use this recipe !!!

                Comment

                • Polarbear777
                  Club Member
                  • Sep 2016
                  • 1529

                  #10
                  Made this several times now. Always good. This is just ~1/4 of the whole brisket.

                  Click image for larger version

Name:	8673DAE4-FA26-42D0-A2CF-F2B0AA59148C.jpeg
Views:	235
Size:	3.26 MB
ID:	479027

                  Comment

                  • Troutman
                    Club Member
                    • Aug 2017
                    • 6881
                    • Republic of Texallence

                    • OUTDOOR COOKERS
                      22" Weber Kettle - Red Premium Limited Edition
                      6 Burner Weber Summit Gasser
                      22" and 18" Weber WSM Smoker
                      18” Jumbo Joe
                      36" double door Lyfe Tyme offset stick burner (SOLD !)
                      Pitts & Spitts Pellet Pro 2436
                      BBQ ACCESSORIES
                      Classic Thermopen
                      Thermoworks SMOKE
                      Fireboard Pro with Pit Viper fan
                      Grill Grates
                      SNS for the 22" Weber kettle
                      A-MAZE-N Smoker 12" Tube & Tray
                      Weber stainless veggie basket
                      Weber stainless fish basket
                      Weber stainless rib rack
                      Phat Mat cooking mats
                      Barbestar BBQ Cooking Gloves
                      WOOD & PELLET PREFERENCES
                      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                      For Chicken & other fowl = competition blend, cherry/oak/hickory
                      For Turkey = 100% hickory or competition blend
                      For Pork Shoulder = mesquite, oak or hickory
                      For Pork Chops or Ribs = 100% applewood
                      SOUS VIDE
                      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                      INDOOR COOKWARE
                      Generic Calphalon non-stick cookware set of pots and pans
                      12" & 14" All-Clad Stainless skillets
                      Cast Iron 12" skillet by Victoria
                      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                      Old Revere Wear Copper & Stainless Pots (handed down)

                      JA Henckels 15 piece Stainless Knife Set
                      Victorinox 12" Fibrox Pro Slicing Knive
                      Victorinox 6" Curved Boning Knife
                      Set of Dalstrong Japanese Steak Knives

                    #11
                    I just ate my last sammich from one I did last week!! Love QVQ pastrami !!!!

                    Comment


                    • Polarbear777
                      Polarbear777 commented
                      Editing a comment
                      It never makes it to sandwiches. Some of it doesn’t make it to the table. Much of it gets eaten by hand from the cutting board.
                  • Polarbear777
                    Club Member
                    • Sep 2016
                    • 1529

                    #12
                    Click image for larger version  Name:	25225207-B45D-489C-A920-18185D96F305.jpeg Views:	1 Size:	3.62 MB ID:	479146 Another shot.

                    The stuff is is so tender on the inside that the bark/crust just crushes it. So you can’t slice this stuff thin easily.

                    Last edited by Polarbear777; April 8th, 2018, 09:50 AM.

                    Comment


                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      Bark!!!!

                    • Troutman
                      Troutman commented
                      Editing a comment
                      Well I made about 4# hunk of flat and let it chill out then sliced it. Worked out fine for me. Just tired of spending big bucks for grocery store deli meat

                    • Polarbear777
                      Polarbear777 commented
                      Editing a comment
                      Chilled or partially frozen it can be sliced thin but not at the first meal, so you have to make a lot extra if you want deli slices later.
                  • jgreen
                    Charter Member
                    • Oct 2014
                    • 2636
                    • Winnipeg Manitoba Canada
                    • Cookers:
                      Broil King XL
                      Broil King Smoke
                      Weber Kettle 26
                      Grilla Pellet smoker
                      Capital 40 natural gas
                      Napoleon Pro 22 kettle

                      Thermometer:
                      Maverick 733
                      Thermapen (ok..4 thermapens)
                      Thermo works DOT (or two)
                      Fireboard (probably my favourite)
                      Thermworks Smoke (or two)

                      Accessories:
                      SnS (original, plus and XL)
                      DnG pans, 6 or 7 of these
                      Vortex
                      Grillgrates
                      and, maybe some other toys as well

                    #13
                    Polarbear777 you are going to have to add a restaurant grade meat slicer to your MCS list. That pastrami looks great.

                    Comment

                    • Polarbear777
                      Club Member
                      • Sep 2016
                      • 1529

                      #14
                      Made about 16# this batch. Some I froze. The rest only made it through breakfast.
                      Click image for larger version

Name:	FAABD3E7-F21C-4200-9E9A-B5466EA4021F.jpeg
Views:	244
Size:	2.39 MB
ID:	479382

                      Comment

                      • tRidiot
                        Club Member
                        • Dec 2015
                        • 669
                        • NE OK
                        • Traeger BBQ124
                          Yoder YS480
                          Chargriller Duo gas/charcoal side-by side

                        #15
                        Daaaaaaaang. Tagged for future use here. Definitely going to try this. Curing a full packer without separating the point and flat? I was afraid that would take forever, as thick as it is. I've only done small pieces thus far.

                        Comment

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                        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                        maverick PT55 thermometer

                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

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