"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.
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.
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