I'm going to try Sous Vide pastrami (mulligan)

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xray

Master of the Pit
Original poster
OTBS Member
Mar 11, 2015
4,747
3,268
Northeast PA
I picked up a 4lb corned brisket point yesterday. I will start the soaking process today after work. My plan is to soak for 24 hrs. After the soak, I will season overnight Friday and hopefully have the pastrami in the smoker early Saturday morning.

My original plan was to just smoke it until tender...but the weekend weather is supposed to be uncooperative (gusty winds/chilly temps). So instead I will follow Al's SV pastrami recipe. I will smoke to 150ish IT and then SV for 24hrs at 155 degrees.

Here's what I'm working with:

Stay tuned.
 
Since corned beef is always on sale this time of year.

There will probably be a lot of pastrami making going on.

Good luck with yours!

Al
 
Since corned beef is always on sale this time of year.

There will probably be a lot of pastrami making going on.

Good luck with yours!

Al

Thanks Al, I'm sure there will be a ton of pastrami being made. I only ever see corned brisket on the shelves this time of the year.

I'll be following your SV method as close as possible. Is there anything you would do different? Now that you have an SV pastrami under your belt.
 
Thanks Al, I'm sure there will be a ton of pastrami being made. I only ever see corned brisket on the shelves this time of the year.

I'll be following your SV method as close as possible. Is there anything you would do different? Now that you have an SV pastrami under your belt.
No I wouldn't change a thing.

Al
 
Rubbed and wrapped for tomorrow.

I'm going to smoke until 150-155 IT. After that, it will be bagged and placed in a SV for approximately 24 hours.

One of the things I am worried about is that I hope all of the fat from the point renders out during the sous vide process. I'm hoping all of it becomes gelatinous and that I don't have globs of chewy fat.
 
Decided to smoke all the way because the weather cooperated. I just hit 190 IT and I will pull it off in a few minutes.
 
Nice looking meat there, has my mouth watering for pastrami 
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Here's my actual attempt at SV pastrami. Instead of starting a new thread, I figured I'd continue on this one since I never actually used my circulator the first time.

Here goes:

This was labeled as a flat cut...but it's really a piece of point and a piece of flat held together at the deckle. I was kind of bummed when I opened it. Too late now to do anything about it. I'll slice what I can. If I can't procure nice slices, I will end up cubing the pastrami and saving it for homemade hash.

Here it is out of the smoker. About 4 hours.

Double sealed and double bagged.

On my work bench for the next 24 hours. This will soak at 155F as per Al's thread.
 
that looks awesome


That looks Awesome, Xray!!!:drool ---:points:

Looks Mighty Tasty!!:drool

Nice Sammies too!!Thumbs Up


Bear

Thanks guys, it was very good! I already want to do another. I sent a picture to my old man, who doesn't text or barely uses a phone...he actually texted back "save me a taste."

I'm going to make another one for him.
 
Thanks guys, it was very good! I already want to do another. I sent a picture to my old man, who doesn't text or barely uses a phone...he actually texted back "save me a taste."

I'm going to make another one for him.
Boy are you bringing back memories!!!----Look-Out---Story Coming!!!

When I was young, and living about 10 miles from my parents, my Dad would never call me because it would cost 10 or 15 cents.

But then after Vietnam, I got stationed in Hawaii for a year. Mrs Bear came down there to live with me.

While I was there, my Home Town High School (Quakertown) Football Team beat our Arch Rivals (Pennridge) on Thanksgiving Day 66 to 28. (Was 50 to 0 at Half-Time)

My Dad called me from PA to Hawaii to tell me about it---Cost him at least $7.

All you gotta do is get them excited, like your Ribs!!!

Bear
 
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