Cheats Pastrami
Prep: 12 Hours | Cook: 7 Hours | Total: 19 Hours
Ingredients:
1 - 1.3kg Corned Beef
American Mustard, Binder
Bbq Rub - I used Spanglish Asadero Chile De Arbol
Spritzing Liquid
1/4 Cup Worcester Sauce
1/4 Cup Water
Special Equipment
Sharp Knife
Digital Thermometer
Large Container or Food Safe Bucket
Spritzing Bottle
METHOD:
Step 1
Remove the Corned beef from its packaging and add to a container or food safe bucket big enough to completely cover the beef with water. You want to remove some of the salt brine, so for best results, soak the beef over night in the fridge.
Step 2
Pre heat the smoker to 275F/ 135C and add a couple chunks of your favourite smoking wood.
Step 3
Remove the corned beef from its soak and rinse under a cold tap. Pat the beef down with a paper towel, then using a sharp knife, remove any unwanted silver skin and hard fat. I like to leave a little fat cap behind for flavour.
Step 4
Lather the beef in the mustard binder, followed by a liberal seasoning with your chosen rub, patting the rub on to the meat. Leave for 15-20 minutes for the rub to adhere.
Step 5
Insert a thermometer to the thickest part of the meat, then pop onto the pit and cook until the meat hits an internal temp of 205F/ 96C. This will take approximately 6 hours.
After the first hour, you may need to start spritzing the meat. Add the spritzing liquid to a spray bottle and shake to mix, lightly spraying over the beef. you will need to repeat this every 35- 45 minutes.
Step 6
I like to ride the cook out naked (unwrapped) but if you hit a stall, you can wrap the meat in foil or butchers paper to speed up the cook. Once finished, leave to rest for 30 minutes to an hour before slicing.
Step 7
Top Tip:
Spritzing will help prevent the meat from drying out, as well as help attract smoke to the surface of the meat.
Whats a stall:
‘The Stall' sometimes happens partway through a low and slow cook and can last for up to 2-3 hours.
The muscles in the meat release fluid to cool down from the inside out. A bit like us sweating when where hot. To push through the stall you can either wrap the meat in foil or butchers paper.