My most recent pastrami attempt. A small 2.5 lb flat "kosher style" corned beef. Coated in a mix of black pepper, corriander and mustard seeds.
On the MES for way longer than I anticipated. MES set to 225* and it didn't hit 200 internal for near 8 hours. I placed it in a foil pan after it hit 170 and poured some water laced with mustard and some of the left over rub. Covered to let it steam the rest of the way.
I sliced it cold from the fridge this morning but the taste is spot on. Really good. Now I need to go get a nice big rye bread and we're set
On the MES for way longer than I anticipated. MES set to 225* and it didn't hit 200 internal for near 8 hours. I placed it in a foil pan after it hit 170 and poured some water laced with mustard and some of the left over rub. Covered to let it steam the rest of the way.
I sliced it cold from the fridge this morning but the taste is spot on. Really good. Now I need to go get a nice big rye bread and we're set