Sous Vide

[DivotMaker]

So I'm gathering, Bob!  If this is all it's made out to be, I'm going to cold smoke one for 3-4 hours, then SV for at least 3 days!

[SconnieQ]

Looks pretty fancy to me with the veg, au jus and horseradish sides. I'd put it up against prime rib any day. Chuck is very flavorful.

[SconnieQ]

So I'm gathering, Bob!  If this is all it's made out to be, I'm going to cold smoke one for 3-4 hours, then SV for at least 3 days!

Tony, I think you are onto something with the pastrami idea. I'm working on a plan for that one, unless you get to it first.

[icebob]

I have a brisket flat in the brine that I was planning to turn into Montreal Smoked meat t5his week end.... I may beat you both

[DivotMaker]

You may beat me, Kari!  I'd like to at least get one in the brine this weekend.  A brisket flat is probably my first choice, but I know lots of folks use other beef cuts.  Suggestions, anyone?

[SconnieQ]

You may beat me, Kari!  I'd like to at least get one in the brine this weekend.  A brisket flat is probably my first choice, but I know lots of folks use other beef cuts.  Suggestions, anyone?

I will probably go with a brisket flat for the pastrami. Unless I can get my hands on some beef navel. Have to make a phone call for that, but can probably get it if I put a little effort in. I think some people even use some sort of cut from the round, but I would think that would be way too lean for pastrami.

[icebob]

so 3 to 4 hrs at 130/140f in the smokers , after that sous vide for let's say 3 days... you would still steaming it for finish?

[DivotMaker]

I wouldn't think so, Bob.  I think the SV finish will take care of that...no moisture loss.  I plan on 140; seems I remember Brian (Pork Belly) saying that was a good temp for pastrami.

Oops...The temp Brian uses on pastrami is 150.  That's where I'll do the 7.6 lb brisket I just put in the corned beef brine!

[SconnieQ]

so 3 to 4 hrs at 130/140f in the smokers for 2 to 3 hrs, after that sous vide for let's say 3 days... you would still steaming it for finish?

My initial research for pastrami shows to smoke at 150 for 5-10 hours. Then sous vide at 140-143.6 for 72 hours, or 149 for 48 hours. I would lean toward the lower temp for 72 hours. That is my preliminary findings. No steaming necessary.

Edit: After thinking about it, I like your 130/140 smoke for 3-4 hours. (5-10 hours at 150 might be too smoky, considering that the sous vide process will probably enhance, and penetrate the smoke.) Then I also like the idea of sous vide at 140 for 3 days.

[icebob]

Even the leftover nuked at work today was awesome