I had a cooking problem in the oven. it cooked way too fast. Actually, when I removed it from the smoker after 4 hours it was 143. I wrapped, probed and got it in the oven. showing 143, it dropped from 143 to 139 at first then slowly started climbing as it should and I walked away expecting a long 7 or 8 hour cook. After all at 220, it takes some time. 2 hours, definitely less than three I checked it and it was 175, so I immediately dropped the oven to180, oven carryover took it 185. My oven is dead on, only thing I can think of was I had preheated thinking I could get the bread cooked off before the corned beef so it was at 400. But I had reduced it at least 30 mins. earlier. I should have left the door open I guess.
I am gong to say it wasn't a curing problem, I don't think I have seen a piece of beef so perfect in color before. With a better camera, it would have made a cover photo for a magazine. I have never used a jaccard and have always wondered about the, especially involving curing because it just seems that it would be a huge benefit in getting penetration. You'd never need to inject.
I believe I am going to give steaming a try this AM, I had actually planned on it anyway, I understand its how the great deli's that make their own meats do it, and then when hearing about Montréal Meats from our northern border friends here, I had to try it. I am not stressed out about the Pastrami. Not at all like I would have been in the past. Guess I finally have learned how to hold my temper. Old employees across the South West would be laughing at that!
Its just one of those things now that has its bluff in on me. I know this should not be hard. In the old days the boiled the beef for heavens sake. I just think I am not gun shy and over thinking it completely. You know how you get. The more perfect you want to make it and more chance for mess up.
I will do this! But I'd like to achieve it before I need a nurse's help in my dotage.
AND since you brought up Sous Vide..... well I'll send ya a /PM.