Corned Beef / Pastrami Help

[ColoradoSmoke]

This is my second attempt at pastrami. First time was a few years ago and it was way too salty (even though I desalinated it).

I purchased a brined corned beef (uncooked) and plan to desalinate it in cold water for 24 hrs (changing water every 8-12 hrs).

Question: I've read about two different cooking methods, wondering which one is best?

1) Smoke @ 250F until reaches 150-160F. Steam for 1-2 hrs until reaches 203F.

2) Sous-vide @155F for 30 hrs then cool. Smoke @225F until reaches 125F, about 1 hour.

from: amazingribs.com

 

[Big George's BBQ]

Go to Thirdeye's blog and click recipes He has a great tutorial I use it a lot and its really good

 

[IamMadMan]

This is my second attempt at pastrami. First time was a few years ago and it was way too salty (even though I desalinated it).

I purchased a brined corned beef (uncooked) and plan to desalinate it in cold water for 24 hrs (changing water every 8-12 hrs).

Question: I've read about two different cooking methods, wondering which one is best?

1) Smoke @ 250F until reaches 150-160F. Steam for 1-2 hrs until reaches 203F.

2) Sous-vide @155F for 30 hrs then cool. Smoke @225F until reaches 125F, about 1 hour.

from: amazingribs.com

I would suggest changing the water every 2 - 4 hours, at least twice, and there should also be twice the volume of water to the volume of meat.


I would go with the steam method, as the meat temperature above 180° over time, will break down the connective tissue making it more tender and almost an effortless chew.

 

[SMOKE FREAK]

Soak and smoke...
I smoke it to around 170. Place it on a rack in a pan. Enough liquid to create some steam but not deep enough to touch the meat. Foil tight and keep cooking to 205...Rest, chill, and slice against the grain. Works for me.