Pastrami day

renoman · February 16, 2014, 09:04:19 AM

I am going to smoke some pastrami today. It has been curing for 6 days and is all spiced up and coming to room temp on the counter. I plan on smoking for 3 hours and then moving it to a Sous Vide bath to bring it to 165 IT. Does anyone see a problem with bringing it to IT this way?

pjplovedog · February 16, 2014, 09:19:41 AM

I'm sure somebody smart will be along to answer you, but I am curious- which cut of meat are you using for your pastrami? I'm looking to do this next week if the weather isn't too cold.
Thanks! and be sure to post your delicious pastrami results!!!
Paula

Pic-N-Stick · February 16, 2014, 09:33:31 AM

Cool! Sounds like a good way to finish it off. I've done venison pastrami a couple times with great results, using the smoker all the way to finished i.t.

renoman · February 16, 2014, 09:42:50 AM

I am using a brisket flat but it is pretty thin so I don't want it to dry out so I thought the Sous Vide finishing would prevent this.

Habanero Smoker · February 16, 2014, 01:11:28 PM

The only thing that I can think may happen is that the juices from the meat may soften the bark and come off the meat. On the other hand, the flavors from the pastrami seasoning may penetrate deeper into the meat. If your bark stays attached to the meat, this may be easier then steaming.

renoman · February 16, 2014, 02:13:45 PM

I am going to try it. Smoked it for 3 hours and an hour later it is now 135. Will put it in the Sous Vide bath at 165 for 3-4 hrs and see what happens. I am a bit concerned because when I put the meat probe into the flat it was T-O-U-G-H!

renoman · February 16, 2014, 02:36:31 PM

Quote from: Habanero Smoker on February 16, 2014, 01:11:28 PM
The only thing that I can think may happen is that the juices from the meat may soften the bark and come off the meat. On the other hand, the flavors from the pastrami seasoning may penetrate deeper into the meat. If your bark stays attached to the meat, this may be easier then steaming.

Habs, do you have any suggestions of how long I should leave it in the Sous Vide bath. I guess I could leave it in for hours as it will never get hotter than 165.

Habanero Smoker · February 17, 2014, 02:11:09 AM

At 135°F it probably will be the stiffest it is going to get. After it gets over 140°F is when the muscle will slowly begin to "relax".

For brisket I couldn't even venture a guess as to how long it should stay in the sous vide bath, but as you pointed out the IT will never get above 165°F, if you set the circulator to 165°. Since water transfers heat much better then hot air, it shouldn't take long. The good thing about pastrami, if it comes out tough, slicing it thinner (across the grain) always helps.

If your have a food probe that is long enough to keep the wired end out of the water, there is a way you can insert the food probe through the bag, and into the meat. The method works most of the time, but I have had an occasional leak in the seal. There is a tape sold where your purchase souse vide supplies, that you apply on the outside of the vacuumed package, and when you insert your probe through the tape it maintains an airtight seal. Shotgun Fred, now deceased; the inventor of the BBQ Guru temperature controllers gave me a great tip. You can use that foam type double stick mounting tape (get the thickest type), and it works just as well. Just make sure you clean the surface of the bag, so that you get good adhesion.

renoman · February 17, 2014, 06:57:49 AM

I pulled it after 5 hours in the Sous Vide bath. It is in the fridge resting. I will slice it up tonite and take some pics. I think it is still pretty tough. I will shave it with the meat slicer though so the slices will be very thin.

renoman · February 17, 2014, 01:51:39 PM

Here are the pics.

In the smoker.

Out of the smoker after 4 hours and ready for the Sous Vide bath.

165 for 5 hours.

Out of the Sous Vide after 5 hours.

Into the slicer.

All sliced up.

First a layer of kraut, then the pastrami. Top it with some Swiss and a good deli mustard

On to the sandwich press.

Ah yes...a pumpernickel Rueben

mustangmoe · February 17, 2014, 02:00:53 PM

Looks really good. Just wondering how the salt level in the meat was, I did not see you soaking it to get rid of the hi salt levels.

renoman · February 17, 2014, 02:25:02 PM

Quote from: mustangmoe on February 17, 2014, 02:00:53 PM
Looks really good. Just wondering how the salt level in the meat was, I did not see you soaking it to get rid of the hi salt levels.

I actually soaked three times for half an hour each time due to the fact that I cured it for 6 days. It is not salty at all.

pjplovedog · February 17, 2014, 03:06:57 PM

Sooooo... how was the texture/taste/moist/dry? I'm so wanting to make some ....
:)

Pic-N-Stick · February 17, 2014, 03:28:57 PM

Man, I can almost smell it! Looks great! 8)

renoman · February 17, 2014, 04:01:09 PM

Quote from: pjplovedog on February 17, 2014, 03:06:57 PM
Sooooo... how was the texture/taste/moist/dry? I'm so wanting to make some ....
:)

Flavour is excellent. Texture is good too but it is a little dry. I can't imagine how dry it would have been had I left it in the smoker to finish. I guess I could have left a bit more fat on it but the fat that was there was kinda gross looking. It was a pretty thin brisket flat though.