March Madness ~ Unconventional Oven Pastrami 👀

[thirdeye]

Well... this year I broke several rules. First, I bought a different brand of corned beef, and I bought a point instead of my usual Sam's Club flat. This these are from a packing house in Greeley, Colorado, so this might be a regional option.

First impression was very good as far as trimming and shape!
I gave it a 12-hour soak out since is was a new product to me.
Our wind was so crazy that semi trucks were getting blown over on the interstates, so indoor cooking was the only option. However... we like pastrami over a corned beef (New England style, boiled dinner). So... we opted for a hybrid meal which was a non-smoked corned beef with pastrami seasoning, smoked in the oven, with a pressure finish.

Here is the seasoned roast heading to the oven.

Then several hours later... it was time for the pressure cooker.

40 minutes of processing, with some Aujus on board:

 

[chopsaw]

Yum !

 

[Fueling Around]

Looks good from here.
A squirt of liquid smoke and you have a pastrami?

Just finished my last tri-tip pastrami yesterday. Decided I either need a SV in the process or a pressure cook.

 

[Steve H]

Looks great! That will be my next cook with corned beef. I'll have to use the IP though. For the life of me. I can't find the weights for the pressure cooker.

 

[Gonna Smoke]

Looks about perfect Wayne! I have 2 points in the fridge waiting on some smoke if I ever find the time...

 

[BrianGSDTexoma]

Looks really good. Well done.

 

[DRKsmoking]

Looks great Wayne

Nice when you try something new to you and it turns out so Good.

This is a thing of Beauty....

David

 

[912smoker]

Looks like it came out perfect Wayne.
Missed the Aldi deal but I need to heep checking.

Keith

 

[jcam222]

Looks so good! One of these days I'll have to do some

 

[thirdeye]

Decided I either need a SV in the process or a pressure cook.

I've only done a SV finish twice, they were 24+ hours. I did like the tenderness, and the bag yielded some decent broth. I'm hooked on the pressure finish because of the option to pressure up for 5 more minutes if the tenderness is not exactly where I want it.

For the life of me. I can't find the weights for the pressure cooker.

You should be able to order one from the manufacturer.

This is a thing of Beauty..

Thanks for the kind words. Mrs ~t~ went through the pile to get a nice one because the packaging hides the fat cap. I really didn't do much trimming.

 

[Steve H]

You should be able to order one from the manufacturer.

Probably could, I've gotten pretty comfortable with the IP though.

 

[SmokyMose]

Well... this year I broke several rules. First, I bought a different brand of corned beef, and I bought a point instead of my usual Sam's Club flat. This these are from a packing house in Greeley, Colorado, so this might be a regional option.

First impression was very good as far as trimming and shape!
I gave it a 12-hour soak out since is was a new product to me.
Our wind was so crazy that semi trucks were getting blown over on the interstates, so indoor cooking was the only option. However... we like pastrami over a corned beef (New England style, boiled dinner). So... we opted for a hybrid meal which was a non-smoked corned beef with pastrami seasoning, smoked in the oven, with a pressure finish.

Here is the seasoned roast heading to the oven.

Then several hours later... it was time for the pressure cooker.

40 minutes of processing, with some Aujus on board:

Very nice!!
I gave up smoking it a long time ago because it just wasn't tender enough and I didn't think the spices got into the meat enough. I've been hooked on the SV method. I like the way the vac-seal bag presses the spices to the meat and it comes out tender as can be. I think some of that juice in the bag soaks back into the meat as it cools. I don't think smoke really adds anything to the flavor, myself. Pressure cookers scare me....
I have a point cut like yours I'm getting ready to do because I finished the last of my Pastrami last week.
Well done, Sir, as usual :)