The smoker, that is! Today's project is training corned beef to be pastrami... I took two store-bought corned beef briskets, soaked them in several water changes to get rid of some of the salt, rubbed them with stone ground mustard, cracked pepper, cracked coriander, and garlic powder. They are now smoking with apple wood. When they reach 160F internal temp, they'll go into the oven in foil pouches with a mix of beef broth and Chianti until they reach an internal temp of 200F.
KiltedDixon,TheOfficialBren
Forum Rules
