Cured a salt beef (corned beef over the pond) and after last weeks brisket smoking thought I would jump in and change it this weekend to a pastrami at the last minute
covered it with mustard adhesive and black pepper, onion powder, thyme, garlic powder, and coriander, smoked until 150f using apple chunks and then put it in the oven at 110C foiled with 150ml water until internal temp of 195F, rested it for 2 hours and it was lovely will be going into my book of love (recipe book)
I know the traditional way would be to braise it after but thought i would give it a go with just the 150ml of water and seemed to pay off, I did soak the beef overnight in fresh water changing it twice to get some of the salt out allowing for not braising which seemed to work ok
also chucked on a cabbage using the same coating as the pastrami and some worcester sauce a shaving of butter and 2 cloves of garlic..didnt look very pleasing to the eye but sure tasted good!
covered it with mustard adhesive and black pepper, onion powder, thyme, garlic powder, and coriander, smoked until 150f using apple chunks and then put it in the oven at 110C foiled with 150ml water until internal temp of 195F, rested it for 2 hours and it was lovely will be going into my book of love (recipe book)
I know the traditional way would be to braise it after but thought i would give it a go with just the 150ml of water and seemed to pay off, I did soak the beef overnight in fresh water changing it twice to get some of the salt out allowing for not braising which seemed to work ok
also chucked on a cabbage using the same coating as the pastrami and some worcester sauce a shaving of butter and 2 cloves of garlic..didnt look very pleasing to the eye but sure tasted good!
