Pastrami from store bought corned beef

[clifish]

For a 5lb flat how long @250 should it take to get to 160? Also fat side up or down?

 

[chopsaw]

I like fat side up . Not sure , but a guess would be 4 hours or so .

 

[chopsaw]

Your second one had me drooling here before breakfast.

Thanks David . I thought about it all night , then got up and sliced some for breakfast .

I have to try it again.

Not sure if you had subpar results are what , but I think the cut makes a difference . For me the flat didn't come out as tender as this second one did .
I've also done them smoked to 145 , cooled and sliced / eaten cold . Pretty darn good that way too .

 

[clifish]

Frigging wind gusts today (up to 40 mph) is giving the MB800 a real challenge to get up to temp.

 

[gmc2003]

I like fat side up . Not sure , but a guess would be 4 hours or so .

On the WSM I used to smoke them fat side down. On the Kettle I go fat side up. For me it all depended where the heat source was.

Chris

 

[chopsaw]

For me it all depended where the heat source was.

Very true .

Frigging wind gusts today

Get as much smoke on it as you can , and if it's not at temp use the oven , then go to the IP .

 

[thirdeye]

Sandwich on some homemade rye bread with hot mustard .

Boy oh boy, that looks like those high stack deli sandwiches . I'm glad you are experimenting with the Instant Pot and getting some baseline pressure times and results for dialing in the perfect tenderness.

Like I mentioned in another thread, I've grown up around conventional pressure cookers and pressure canners, but many people shy away from them. I have noticed that tenderness can vary from brand-to-brand, and for store-bought corned briskets I buy flats (which have a strip of point) from Sam's Club. I also make a weak beefy broth which gives a rich broth for dunking or making a Reuben soup.

 

[chopsaw]

I'm glad you are experimenting with the Instant Pot and getting some baseline pressure times and results for dialing in the perfect tenderness.

Thanks for looking , and the advice / idea on the pressure finish . I want to do another and see if it comes out the same .
I had been doing brisket flats from raw at high pressure for 50 minutes for roast beef and taco meat . That's where I came up with the time . I'm thinking the natural release has something to do with it too .

I added the link to your thread where this came from . Wanted to do it the other day , but forgot .

 

[thirdeye]

Thanks for looking , and the advice / idea on the pressure finish . I want to do another and see if it comes out the same .
I had been doing brisket flats from raw at high pressure for 50 minutes for roast beef and taco meat . That's where I came up with the time . I'm thinking the natural release has something to do with it too .

I added the link to your thread where this came from . Wanted to do it the other day , but forgot .

Natural release is important for a number of meals that are cooked under pressure. My canner has a gauge, so I have more control on the pressure (and of course higher pressure = higher temperature. Another one was marketed as being "safer" because the pressure is fixed at 8#.

I'm hoping a few more of the forum's Instant Pot users will also be trying the pressure finish, so once a range of times starts to evolve... I'd like to post some Instant Pot times on the pastrami page of my recipe site.

 

[fxsales1959]

Turned 2 store bought corned beef cuts into pastrami . The first was a point end , so had some of the flat on it .
Soaked a couple hours , the coated with black pepper and paprika . Decided to follow @thirdeye advice and use my instant pot to finish . Used a couple inches of water and a rack to keep the meat dry . Did 30 minutes a couple times over . Came out pretty good .
View attachment 692362
Sandwich on some homemade rye bread with hot mustard .
View attachment 692363
The second one was just the point itself . No flat .
Did a short soak , then used the same rub and smoked to 150 or so .
This time I went into the instant pot . On a rack with a couple inches of water .
I went 50 minutes at high pressure with a natural release .
It was like jello when it came out , but still sliced as it should .
This was by far some of the best I've ever had . Still can't believe how tender it was .
Off the smoker , I used the SmokeFire with Lumberjack hickory .
View attachment 692354
Had to cut that tail off to get it to fit in the pot .
This is after 50 minutes and the release .
View attachment 692355
Sliced warm , right from the pot . Tender , but still held together .
Hit it just right , got lucky I guess .
View attachment 692356

I made up some sourdough rye bread to use with this .
View attachment 692364
View attachment 692367
Used the last of it to make a sandwich for lunch yesterday .
Finally found the Nathan's horseradish pickles .
View attachment 692357
I'm liking the point only for this . Great texture and fat .
Gonna cure my own when the price comes down a bit .
View attachment 692358
Made a fantastic sandwich . Hot pastrami with kraut and Swiss is tough to beat .
View attachment 692359
Oops! Almost forgot the mustard .
View attachment 692361
Thanks for lookin' Figured I'd give the sandwich thread some action .

oh heavens yes. I just got baptised into the pastrami making congregation. your look great.

 

[chopsaw]

I'd like to post some Instant Pot times on the pastrami page of my recipe site.

Here as well ,

 

[chopsaw]

oh heavens yes. I just got baptised into the pastrami making congregation.

Thanks . Just now saw your thread . Like I said over there yours looks fantastic . It's hard to stop eating it when it's right that's for sure .
Thanks for lookin' .

 

[thirdeye]

Here as well ,

I guess I was making sure I could include the Instant Pot times into my pastrami article. I generally give credit to my sources.

 

[DRKsmoking]

Not sure if you had subpar results are what , but I think the cut makes a difference

Thanks for the comments.

My first one was very nice as I followed Al's @SmokinAl way. It turned out nice . just have to do it again.
But, now I think I am looking at Instapots, that I did not know I needed.

Pastrami Band wagon, I'm hopping on

Pastrami Band wagon, I'm hopping on Well I love pastrami and have seen a lot lately, so like it says I'm hopping on the wagon with you. Hope it turns out like everyone else's. So with some reading and watching. I am following @SmokinAl ,s way this time . And I will not change anything this...

www.smokingmeatforums.com

David

 

[clifish]

45 minutes, natural release and did not like the probe, doing another 30

 

[chopsaw]

now I think I am looking at Instapots, that I did not know I needed.

You won't be sorry buying an Instant pot . I have 2 of the 6 qt. Use it quite a bit .

 

[DRKsmoking]

You won't be sorry buying an Instant pot . I have 2 of the 6 qt. Use it quite a bit .

Looking now to see all about them.

Do you think that a double pot with a steamer insert would do close to the same , or is it the pressure that really helps to tenderize the meat .

Incase I get vetoed on the insta pot , as I just picked up a air fryer oven last week, lol
That I had to deal with some crazy eyes for a couple days already.

David

 

[chopsaw]

Do you think that a double pot with a steamer insert would do close to the same , or is it the pressure that really helps to tenderize the meat .

The pressure plays into it for sure . Steam finish is the way they do it I think . Don't really know anything about that as far as how , or how long .

If I wasn't using the instant pot I would wrap and let it ride like a brisket , or use the SV . I don't think the SV gives as good of result as the instant pot myself .

 

[driedstick]

Dang it Chop that looks like great samiches,,,, great loaf of bread also,,, been wanting to get into that as well.

 

[chopsaw]

Dang it Chop that looks like great samiches,,,

Thanks for the comments . I need to do another soon .

, great loaf of bread also,,,

The bread is super addicting . I've been making around 4 or 5 a month .