Corn Beef Briskets were on sale so I picked up a couple. Decided to try a fauxstrami. (as they have been called) First thing was to try and get some of the saltiness out of the meat so I soaked it in plain water changing it every hour or two.
Loaded up the kamado.
Heated up my gas grill to simmer the meat for an hour.
And here’s the result. (IT was 115)
Mixed up a rub similar to what John Setzler put on his pastrami.
3 tbsp. of fresh course ground black pepper
2 tbsp. of brown sugar
1 tbsp. of granulated onion
1 tbsp. of granulated garlic
1 tbsp. of smoked paprika
˝ tsp. of powdered chipotle pepper
˝ tsp. of powdered mustard
Removed the brisket and patted dry.
And rubbed it down.
Set the kamado up for indirect cooking, lit the charcoal and it settled in at 268.
On goes the brisket.
When the IT hit 162 this is what it looked like.
Took it off and double wrapped it in foil and put it back on until the IT hit 190.
I then took it out, wrapped it in a towel and let it rest in a cooler for 3 hours. I then took it out of the cooler and let in come close to room temp before I placed it in the fridge to rest overnight.
To be continued…..