- Nov 8, 2016
- 673
- 808
So I currently have a trimmed up and separated 13 lb packer in the fridges in pastrami brine that I got from this site. My plan is the 24 hr Sous vide/ smoke method. I’m going to sous vide first and then put the smoke on it. Couple of questions for the pastrami folks out there.
1. Is 10 days a good enough brine time? It’s not an overly thick flat or point.
2. I’ve researched both and I’m gonna Sous vide this one first and then put the smoke on it. Should I put the pastrami rub on before sous vide or wait until the 4 hours of smoke?
3. Smokin Al has a post where he smoked it first and then sous vide 24 hrs at 155 ish. If I Sous vide first and get the meat temp up to 155 and then smoke at say 225 for 4 hours, it seems that could lead me to taking it past the internal temp that I want for the pastrami?
1. Is 10 days a good enough brine time? It’s not an overly thick flat or point.
2. I’ve researched both and I’m gonna Sous vide this one first and then put the smoke on it. Should I put the pastrami rub on before sous vide or wait until the 4 hours of smoke?
3. Smokin Al has a post where he smoked it first and then sous vide 24 hrs at 155 ish. If I Sous vide first and get the meat temp up to 155 and then smoke at say 225 for 4 hours, it seems that could lead me to taking it past the internal temp that I want for the pastrami?