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Doing pastrami different

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Doing pastrami different

jberland | Oct 30, 2009 07:30 PM

I've been trying to find a way to cook pastrami differently while maintaining the characteristic smoked flavor and tenderness.

I don't have a smoker so I need to find a way to get that smoked flavor and I'm thinking of doing a braise instead of steaming

Michael Ruhlman grilled his pastrami over an open fire instead of smoking and came out with excellent results. Problem is I don't have a grill.

So here is what I came up with to get my pastrami smokey. let me know what you think:

For the smoke, I'm thinking of adding 2 dried chipotles to my brine for a 5lb piece of meat. I'm going to stem them and tear them into pieces and will include the seeds.

Then I was going to sear the outside of the meat and braise it in liquid at 350 for 3 hours. Too hot?

Will a wet braise ruin the nice exterior crust that you expect from pastrami?

Any suggestions & constructive criticisms are welcome

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