Quote:
Originally Posted by SQWIBB
Ill post a link to my cooking site,
Hope this is allowed....
SQWIB Cooks |
Hey Squib! Love that you have a cooking site, with during, smoking ANDsous vide!! I've been working on my pastrami game for a few years! Right now I have a corned beef flat that I soaked a few hours, then rubbed, then smoked and plan to finish sous vide, a variation on a Kenji version on Seriouseats. Any thoughts about smoking before vs after sous vide?
I think you say;
(skip the cooking part if making pastrami) then
"Preheat smoker to 150° Place the Seasoned corned beef in the GOSM. Smoke at 150° for up to 7 hours rest for 30 minutes (use the AMNPS and an electric hot plate if there's a problem keeping temps, also use ice in the water pan and change as needed",
but since I've already smoked about three hours ( didn't check temp) , then chilled, I'm wondering about finishing sous vide.
Some say smoke before, for a bit more smoked flavor. Kenji smokes after, for convenience. Some say smoke after to preserve the bark.
I'm just deep diving your site, so forgive me if it's already there.