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