It is the way they cook it, steaming does it. I can't find the recipe now, maybe it is in Rhulman's book but here is the process:
1. Corn the brisket with your favorite corning solution.
2. Remove from corning solution and coat with a layer of cracked coriander and black pepper.
3. Smoke at a low temperature until the brisket reaches 150 internal temp. It will be a mahogany color at this point.
4. Preheat your oven to 275-300 degrees. Elevate the brisket, I used an upside down muffin pan, in an oven safe pot with lid, add some water and bring to a boil on the stovetop.
5. Once boiling, place in oven until probe tender. 3-5 hours depending how accurate your oven holds such a low temp.
You will not believe your eyes, the pastrami will be as black as midnight. The steaming also pulls a ton of salt out of the meat, so if it is really salty going in, it will balance itself out.
Chris
