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Pastrami

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chocdoc
chocdoc Posts: 461
edited November -1 in EggHead Forum
Grabbed a corned brisket left over from St Patricks day, reduced to $2.99/lb. Turned out to be two pieces in the package which was kind of annoying.

Coated with cracked pepper and coriander, hot smoked until it reached 150 F. Then cooked sous vide at 79º C (175 F) for about 16 hours.

Chilled, sliced and heated for a few seconds in the nuke. The other chunk went (with a loaf of nice fresh european style sandwich bread to the neighbour who poked his nose out last night to find out what I was cooking. Nothing like the smell of stuff smoking to attract the neighbours.

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DSCN2731 by ChocDoc1, on Flickr


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DSCN2732 by ChocDoc1, on Flickr


5590196036_0f8d5b0777.jpg
DSCN2734 by ChocDoc1, on Flickr
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Comments

  • bees
    bees Posts: 335
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    Wow that meat looks very juicy, nice cook! Randy
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  • cookn biker
    cookn biker Posts: 13,407
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    So how long was the hot smoke? Looks good Kerry.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • chocdoc
    chocdoc Posts: 461
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    cookn biker wrote:
    So how long was the hot smoke? Looks good Kerry.

    Good question - temp got a bit low so took probably 5 hours or so. Suspect it would have been shorter had I waited to be sure the temp was stabilized before I wandered away.
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  • NC Bill
    NC Bill Posts: 19
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    We did one this weekend. I can still smell it. Yours looks great!

    Bill
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  • Egg Juju
    Egg Juju Posts: 658
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    looks tasty... I think I am jealous of the neighbor. :lol:
    Large and Small BGE * www.quelfood.com
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