Pastrami from store bought corned beef

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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!
 
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. 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 .
 
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 .
 
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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.
 
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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 .
 
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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
 
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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 .
 
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 ,
20201017_133020.jpg
SV'd ,
20201017_133446.jpg
Sliced ,
20201018_165425.jpg
 
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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....^^^^^^ :emoji_laughing:
Should have just searched here first!
Thanks for the reply!

Jim
 
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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 .
 
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