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    Tired of Failing At Pastrami (Oven)

    I see. Well i was led astray by dozens of recipes stating get it to IT of 165 from 3-5 hours. NO SITE mentioned to keep it at a certain temperature long enough to break the collagen which believe it or not I found ODD myself! So youre saying I should have had it at that temp fr quite some...
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    Tired of Failing At Pastrami (Oven)

    I feel like no one is reading what I wrote. I took it to 205, which is more than 185 when it came time to slicing. 300 IT is something I'm assuming the meat would go to if someone is telling me I didn't "steam long enough" when I'm mentioning I followed quite a lot of site consensus in terms...
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    Tired of Failing At Pastrami (Oven)

    Most sites said smoke to 205...I didn't realize I had to smoke it to an IT of 300?
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    Tired of Failing At Pastrami (Oven)

    Hi...all. I'm a bit worn down at the moment from last night's disaster. I'll keep it brief. I bought a 3.125 lbs corned beef brisket point so 2lbs after brine solution is removed. I ended up desalinating in water for 24 hours - putting a rub on it - in the oven at 5 PM starting at 34 degrees...
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    Ahoy Mateys from Temescal Valley

    Living in Temecula, CA here. What's up!!
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