Caught some corned beef flats on sale and decided I need some smoked Pastrami.
It soaked in cold water for 4 hours with a couple of water changes to leach out some of the salt, then a good coat of coarse blavk pepper and into the smoke at 275 it went! At 3 hours it was at 165, so I put it in a disposable pan with some beef broth for an hour and a half. It was at 200 by then, but didn't probe tender yet. Another 30 minutes, then uncovered for another 30 to tighten up the bark and it was ready. The IT was at 210 and it finally probed tender.
A short rest and sliced up about half of it for sandwiches. It was fantastic!
It soaked in cold water for 4 hours with a couple of water changes to leach out some of the salt, then a good coat of coarse blavk pepper and into the smoke at 275 it went! At 3 hours it was at 165, so I put it in a disposable pan with some beef broth for an hour and a half. It was at 200 by then, but didn't probe tender yet. Another 30 minutes, then uncovered for another 30 to tighten up the bark and it was ready. The IT was at 210 and it finally probed tender.
A short rest and sliced up about half of it for sandwiches. It was fantastic!
