ColoradoSmoke
Full Fledged Farker
- Joined
- Jun 1, 2012
- Location
- Colorado
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 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