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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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Old 03-17-2019, 10:58 AM   #31
ShadowDriver
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Quote:
Originally Posted by dubob View Post
Can I assume that the time starts AFTER the float valve pops up indicating the top is now sealed?
My times are based on about 4300ft elevation, and are a WAG that works for me.

Yes, the timer starts once the pressure cooker is sealed.
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Old 03-17-2019, 12:20 PM   #32
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Thanks Shadow. I just sent thirdeye an email for some clarification on his Method #4 which uses a simple pressure cooker which I also have.


I would probably use some beef stock for the liquid instead of water and I wonder if your 15 minutes in the Instant Pot equates to his 25 - 40 minutes in the pressure cooker. He also says he has gone as long as 50 minutes for a little more tenderness. His times are based on an altitude of 5200 famsl (mine is 4200 famsl) and a brisket weight around 4 lbs. I'll be doing a 2 lb brisket. So your 15 minutes might be very close.


Can I assume that the time starts AFTER the float valve pops up indicating the top is now sealed?
Bob's main question in the e-mail was: Your process lists Method #4 as using a pressure cooker (which I also have and use a lot for canning fish and game meat). I’m not sure how to convert your pressure cooker method over to the IP. Can you give me a hint; or better yet, full IP instructions


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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Old 03-17-2019, 12:29 PM   #33
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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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Old 03-17-2019, 03:43 PM   #34
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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.
Yes-sir; that's pretty much what I found also. Although one recipe I found said 70 minutes. I'm doing a plain corned beef and cabbage today - it is, after all, St Patrick's Day - and I plan on doing the 90.


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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