Sous Vide Cooking...who does it, what do you cook, how do you do it?

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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. [Meathead's Famous Katz Deli Pastrami... Using Smoke!] 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 …