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Scratch Brisket Pastrami (Q Vue)

BB-que

Smoke Blower
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Joined Nov 8, 2016
This was my first pastrami, which turned out excellent. Started out with a 14lb packer from Costco. Separated the flat and point and trimmed up. I took more off than usual when smoking a traditional brisket. For instance I removed the whole fat cap. Brined for 17 days in a pastrami brine from SmokinAl SmokinAl . Long brine I know, Xmas travel made it necessary. Then it took an 8 hr water bath with 2 water changes. Here it is rubbed up with a commercial pastrami rub
F338DA09-2C1C-4FCE-9BFA-ADC67788B725.jpeg

And onto the RecTec for about 6 hours to get me to an IT of 150 in both muscles and a nice smoke flavor. Rec Tec performed like a champ as always in freezing conditions.
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Pulled them off the smoker, sealed em up and into the Sous vide at 155 for 24 hours. Be careful a lot of water evaporates in that time as you can imagine, I had to add more half way through
FAB5CE28-068E-4E99-B7CD-6AD44D3EB925.jpeg

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Took them out and let them come to room temp before throwing in the feezer for 3 hours before slicing. Bottom pic shows it all sliced up. Point on the left and flat on the right.
F8AD8B0E-9033-445A-9711-AD450B908AF8.jpeg

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Handful of pastrami, Swiss, sauerkraut, 1000 island on Rye. I like to stick em in a press for a few mimutes.
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Thanks for having a look. And thanks to SmokinAl SmokinAl for being a help as always to an amateur.
 

pc farmer

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Wow that looks good.
 

S-met

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Great job.

I started covering with foil on long SV runs to help combat evaporation. Helps with efficiency of heat retention too.
 

sawhorseray

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Plain and simple, that is one great piece of work, your pastrami is gorgeous! Like, RAY
 

gmc2003

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Looks great to me. Nice Job!!!

Point for sure
Chris
 

jcam222

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Man that looks amazing. Nice work!
 

GATOR240

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Very nicely done! Looks delicious. Like
 

millerbuilds

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That looks great!

Smoke ON!

- Jason
 

mneeley490

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That sandwich is a thing of beauty!!! Now I want one...
 

disco

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Perfect pastrami! Big like!
 

73saint

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This look so good! I always follow SmokinAl's recipe, but I have never gone the sous vide route. Since I got one for Christmas, I am dying to try it.
 

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