Corned beef pastrami!

Here, the amazing ribs guy trays simmering his corned beef first, in order to avoid softening the crust by steaming after smoking. He simmers to 203 to dissolve collagen, then smokes to 190. I would love to avoid steaming slices as needed.

He felt it was going to be a little, and he’s “going to try steaming, for less constriction, contraction of muscles, less moister loss”.

I’m going to try…wait for it…sous vide!

If you were going to try it, would you sous vide before, or after the rub? I’m thinking the spicing could get too strong. BTW, I only have recently crushed, and not whole coriander, and will be using smoked, hot paprika, but otherwise plan to use the pastrami rub from that website.