Final product is in and it was awesome! The qvq pastrami process did not disappoint! I had to finish the last step of the “q” process on the gasser grill because of where I am for the weekend, but it was phenomenal! The meat didn’t fall apart when slicing like I’ve had before but it did pull apart, like you would see done on a commercial 😀 Mixed with a spicy mustard, Swiss cheese and store bought kraut (only because I forgot to grab my last jar of my homemade kraut).
I know there are many ways to go at pastrami, but if you have a SV machine, definitely give this a try. I went with an initial SV of 140* for about 44 hours then I had to transport it for 2.5 hours. Back into the bath at 135* for another 22 hours, then schocked in ice bath for about 3 hours to bring temp all the way down and then back on the grill to set the bark and warm back to 135*.