Zippylip
Full Fledged Farker
Decided to take a crack at pastrami. Started out with a 2.5 pound Nathans Corned Beef Brisket. Here it is after soaking in water overnight, patted dry & seasoned with black pepper and garlic powder:
a few hours in, egg was at about 275 or so:
After a total of 5 hours, resting on the board:
A few slices to sample it:
the flavor was unbelievable:
A definite do over. The only thing I'll change is a longer soak to get more of the salt out. This one soaked for about 18 hours and the water was changed 3 times.
a few hours in, egg was at about 275 or so:
After a total of 5 hours, resting on the board:
A few slices to sample it:
the flavor was unbelievable:
A definite do over. The only thing I'll change is a longer soak to get more of the salt out. This one soaked for about 18 hours and the water was changed 3 times.
