7 day brine
1 day in fridge
155° for 36 hours
30 min in the oven to set the bark
My rankings are comparing to a smoker version.
Taste 10/10 – Meat had nice flavor inside and out.
Bark 7/10 – bark set nicely for 30 minutes in the oven but just does not compare to bark you’d get on a smoker.
Look: 9/10 – got that nice red inside you want from the curing salt but the bark could have been slightly darker.
Tenderness: 6/10 – meat was tender but was lacking juiciness. This was the biggest issue for me
What I’d do different: I used a small flat section of a brisket which I think was the main problem. It’s much leaner than the point and was in the small side. If I were to use a flat again I’d cook it lower temp and for longer. Maybe 145° for 48 hours. Generally I’d use the point for this next time though. For has potential to be a killer pastrami.
by Anxious-Sheepherder2
6 Comments
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You did a dry brine?? I’ve never heard of a 7 day brine.. looks delicious
I would love to know what was in the brine.. and or any seasonings..
Isn’t that corned beef? Don’t you have to smoke it to become pastrami?
Try 135 for 36-48 hours. You’ll get a great texture for pastrami and retain more moisture while you’re at it.
Looks good! Have always wanted to try and do a pastrami.