Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I have been so darn busy with travel and the kids schedules I haven’t been able to do much of anything lately. But I have a point from CrowdCow that I plan on doing this qvq pastrami process with. I’ve done one in the past and it was ok, but I didnt follow the process as well as I should have.
So im excited to give this a go! I should be able to start the corning on Sunday. And I still have One jar of my kraut to go with it! Thanks for sharing.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I just tried your QVQ method, Polarbear777 , as outlined in the OP, but for brisket, not pastrami.
I had a particularly tough-looking grass-fed very lean brisket flat from a friend of mine's cattle farm. I followed your QVQ steps to the last detail and ohmigosh, that was some good-eating. The brisket was moist and sliced like buttah, the bark was great, the smoke ring was pretty. I could slice it thick or thin (husband likes thick slices); it draped nicely over the finger and was so tender. There was a lot of purge, over 2 cups for a 5 lb brisket flat. That stuff was pretty tasty.
I injected with homemade beef broth+Butcher's BBQ phosphate then rubbed with Worchestershire+Black Ops SPOGOS and let it hang out in the fridge, covered, for 48 hours. I treated 4 chuck roasts at the same time exactly the same way. I only SVd the brisket though. The chuckies had the full ride in the PBC (they were quite delicious too). The brisket got a flash chill and sat in the fridge for 3 days before doing the last Q lap of the QVQ technique. Outstanding.
Thanks for heading me in the right direction for doing a QVQ brisket. I've done Cantwell's SVQ pastrami recipe but I think your approach is better. Since it worked so well on this straight up brisket, I'm going to give it a try on my next pastrami cook.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I just finished one yesterday. I was cooking some flank steak on an open grill with mesquite splits so I threw the refrigerated pastrami that needed its final Q on the grill. Instead of a final finishing smoke I grilled it. Man did it come out great and yea the smoke came thru loud and clear !!!
Ok... so... I have some top rounds from Costco in the freezer and am thinking about doing this, minus the cure on one (i.e. just QVQing it at 135). Any reason it wouldn't come out decently?
Last edited by rickgregory; December 23, 2019, 05:29 PM.
Alright... so I grabbed some packaged corned beef that was on sale after St Patrick's. Froze it. Got it down the other day, let it defrost and desalinated for 24. It's been smoked and is sitting in the SV as I type at 135F.
NOW... does this *need* 72 hours? Has anyone tried it at 24/36/48? I can let it do the full 72, but I'm wondering.
I like the texture at 72. 48 wasn’t enough tenderization. At 135 it takes a long time for collagen to breakdown
You can check it by pinching and the result is up to your preference, but I wouldn’t bother checking until 48 for brisket, unless you were using a higher set temp, which in my opinion kind of defeats the advantage.
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