I have been grilling all kinds of meats for decades, however, making pastrami has always been a hit or miss for me. So, I decided to do some science experiment. I did the following:
So, can you please explain to me as to what went wrong so badly.
- Bought a small 1.5" thick cut with decent amount of fat around it. I did not want to waste a large brisket considering everything is so expensive these days.
- Used the same rubs used for pastrami. I did not brine the meat because this test was about tenderness and juicyness.
- Put the meat in the oven at 225deg F over a tray of water for moisture.
- Monitored the internal temperature to reach 145, which took about three hours.
- Wrapped the meat in a foil and put it back in the oven at the same temperature for another two hours until internal temperature was 185.
- Took out the meat from the oil after cooling it for 8 hours.
So, can you please explain to me as to what went wrong so badly.