Trying to QVQ some pastrami. Smoked it for a few hours, then was going to SV it, then finish on the weber. My question is, if I smoked it to 165 degrees internal temp, how long would I want to SV it? I plan on finishing it on the weber just to firm up the bark. Any input is appreciated. Thanks!
Cal
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
It really is a preference of tenderness so you could pinch the pastrami as you go to see if it’s where you want. But here’s an article from the pit on SV for final. David Parrish went 4 hours at 195* after his smoke.
You can can read through it here if you would like.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
I got this from a recipe that @ABCDave posted a while back.
Here is the last key difference. I didn't steam the meat. Dr. Blonder let me in on a little secret, which I'm now sharing with you and only you (shhhhh). Sous Vide the meat at 195 F for 4 hours. It makes the meat even more tender than steaming and it's not quite as bad on the bark.
Having cooked dozens of QVQ briskets and pastrami’s, I’m convinced that bringing your temps to traditional high levels tends to dry out the end product. Consider a much lower temp gradient avoiding ever surpassing the medium rare 135* mark. Here is the best post outlining this method. There are others, but I find a much better result going this route. Good luck !!
There you go....I knew I forgot something. Great to have to different ways to experiment with and find what works best for you! Troutman always has good stuff to share!
Pastrami turned out good. Thanks for all of the tips. It was incredibly moist and tender. The bark could have been better, but it was decent. The rub stayed on for the most part. Overall, it was a success. Thanks again...
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