Pastrami from store bought corned beef

[HalfSmoked]

Wow what a great looking sammie all around.

Warren

 

[MJB05615]

Rich, that is fantastic! Great work. I may try this again. We don't have an Instant Pot or a pressure cooker. Was the flavor very different comparing the IP vs no IP? And that rye looks great!

 

[chopsaw]

that whole spread looks great.

Thanks for the comment .

 

[chopsaw]

. I might try smoking it from frozen for more smoke

I bet it works fine . Run lower temp for a few hours ?
If you're gonna finish in the instant pot lets talk about the time .

 

[chopsaw]

Wow what a great looking sammie all around.

Thanks Warren .

Rich, that is fantastic! Great work. I may try this again. We don't have an Instant Pot or a pressure cooker. Was the flavor very different comparing the IP vs no IP? And that rye looks great!

Thanks . Mike , it was just awesome . The tenderness from the steam / pressure finish made it I think .

 

[Rafter H BBQ]

Damn Rich, I’d be all over both of them sammies… That all looks very tasty! Nicely done bud!

 

[clifish]

I bet it works fine . Run lower temp for a few hours ?
If you're gonna finish in the instant pot lets talk about the time .

OK, not doing it frozen. Thought I had a presoaked one but we must have used it. So starting from scratch, frozen flat of corned beef. Soaking now, will change water a few times and season, smoke, instapot tomorrow.

 

[pc farmer]

Yeah I wouldn't pass any of that up. Nice job as usual.

 

[chopsaw]

season, smoke, instapot tomorrow.

Sounds good . I did the first one smoked to 160 ish , then into the IP . High pressure for 30 minutes . Then released the pressure and probe . Wasn't tender enough , so I went back under high pressure for another 30 minutes . Released and probed . Still not tender enough , so I went a third time , released , probed , and still had some resistance but called it done .

The second one I smoked to 160 ish , then went 50 minutes under high pressure with a natural release . Fantastic .

Just think about it going in . I don't want you to end up with falling apart . Might adjust that time to less than 50 with a natural release for a first try . You can always go back under pressure if it doesn't pass the tenderness test .

 

[JLeonard]

SO......I dont have a IP....If I wanted to use my SV....Should I Smoke first for a few hours then finish in SV or vice versa?


Jim

 

[chopsaw]

Yeah I wouldn't pass any of that up. Nice job as usual.

Adam , thanks bud . Appreciate that comment . I was hoping they still had some of that cut at the store , but it was all gone .

 

[chopsaw]

SO......I dont have a IP....If I wanted to use my SV....Should I Smoke first for a few hours then finish in SV or vice versa?

Jim , Al has a thread on smoke , then SV . I've used it and it comes out good . Smoked to 150 then SV at 150 ish for 24 hours . Just check his thread in case I have the time and temp wrong .
These are from that cook ,
Smoked ,

SV'd ,

Sliced ,

 

[JLeonard]

Jim , Al has a thread on smoke , then SV . I've used it and it comes out good . Smoked to 150 then SV at 150 ish for 24 hours . Just check his thread in case I have the time and temp wrong .
These are from that cook ,
Smoked ,
View attachment 692406
SV'd ,
View attachment 692407
Sliced ,
View attachment 692409

Yeah sitting here at work...googling for my answer....And what was in the first hit....^^^^^^
Should have just searched here first!
Thanks for the reply!

Jim

 

[clifish]

Jim , Al has a thread on smoke , then SV . I've used it and it comes out good . Smoked to 150 then SV at 150 ish for 24 hours . Just check his thread in case I have the time and temp wrong .
These are from that cook ,
Smoked ,
View attachment 692406
SV'd ,
View attachment 692407
Sliced ,
View attachment 692409

Rich, do you think I need to spice rub tonight for an overnight hold in the fridge? or could I do it tomorrow the day of the smoke?

 

[BrianGSDTexoma]

Heck Yeah!

 

[chopsaw]

do it tomorrow the day of the smoke?

Late answer , but either way . I did mine right before going on the smoker . I just used black pepper and paprika .

 

[chopsaw]

looks very tasty! Nicely done bud!

Thanks Justin . I'm ready to do another one .

Heck Yeah!

It went fast . Wish I had some more . Thanks for lookin' .

 

[Gonna Smoke]

Have mercy, Rich. That looks fantastic and we love pastrami, nice work my friend...

 

[chopsaw]

That looks fantastic and we love pastrami,

Thanks Charles . I love it too , and this turned out as some of the best I've had . I'm ready to do another one to see if it comes out the same .

 

[DRKsmoking]

Looks great Rich, and they both look great. I have to try it again.

Your second one had me drooling here before breakfast.

Thanks for the how to.

David