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Yields20 Servings

 2 kg Brined (corned) beef or brined brisket
Utensils
 1 Food Grade Meat Probe

1

(if low salt or sodium version is required, use step 1)

2

Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.

3

Pat dry meat using towlette to remove excess moisture

4

Sprinkle Pastrami Perfection to cover meat entirely

5

Place in a low (230f/110c) oven or smoker

6

Cook until meat reaches an internal temperature of 200f

7

Remove and refrigerate meat overnight

8

Slice thinly and serve

Category

Ingredients

 2 kg Brined (corned) beef or brined brisket
Utensils
 1 Food Grade Meat Probe

Directions

1

(if low salt or sodium version is required, use step 1)

2

Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.

3

Pat dry meat using towlette to remove excess moisture

4

Sprinkle Pastrami Perfection to cover meat entirely

5

Place in a low (230f/110c) oven or smoker

6

Cook until meat reaches an internal temperature of 200f

7

Remove and refrigerate meat overnight

8

Slice thinly and serve

Pastrami Perfection

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