Sous vide pastrami

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Cromwell

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I'm gonna try something different. I have a pastrami curing in the fridge, and I'm going to smoke it for a couple of hours, then put it in the sous vide for 2 days. Should save a bunch of money on wood, but more importantly it might end up more tender.

On the other hand, it might not be very smokey. Has anyone done this?
 

Golddiggie

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I don't have the setup for it, but I don't think the fat will render out the same as it does in the smoker. When I had a good smoker (previous landlord ruined it) I would use hardwood lump charcoal for the temperature, and the flavor wood on top of that. A couple of chimena cut pieces at a time was plenty. The charcoal (Cowboy brand) was really cheap too, and so much better than Kingsford.
 
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