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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-17-2019, 10:58 AM | #31 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
Yes, the timer starts once the pressure cooker is sealed.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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03-17-2019, 12:20 PM | #32 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I don't have a IP, but they operate at 11.6 psi. If I use my pressure canner I'm finishing the pastrami between 13.5 and 15 psi. My write up is geared toward a 4 pound corned beef, and smoking it to 150° internal before moving to the finish. So, if everything remains the same... cooking in an IP will need more time. A smaller corned beef would need less time. And a corned beef smoked to 190° will need less time. All that said, following natural release at whatever finishing time..., if the pastrami is not quite tender enough, just pressure the cooker back up for 5 minutes. PS - save the juices from the pressure. They can be used to warm slices, or as a dip for sandwiches, or as a base for a Reuben soup.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from: ---> |
03-17-2019, 12:29 PM | #33 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I guess we need someone with hands-on experience with an Instant Pot to chime in. I just found 3 recipes for cooking a corned beef in an IP and all the times were 90 minutes... but a corned beef is raw. When a pastrami goes in to the IP, it has a head start on internal temperature.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-17-2019, 03:43 PM | #34 | |
Knows what a fatty is.
Join Date: 02-21-19
Location: Mormon Mecca
Name/Nickname : Bob
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Exactly
Quote:
I guess I'll just start with 15 minutes in the IP on the pastrami and check temp/tenderness and do some more if needed. Learn by doing as 'they' say. It's all fun and good food - I hope.
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Bob Hicks, from Mormon Mecca- 77 years young and going as hard as I can for as long as I can! |
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2 members found this post helpful. |
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