As most of you would know I do normally make my on Pastrami from scratch using eye rounds.
Recently came across some Farmers Choice corned brisket at my local Ritchies Supa IGA. and thought it was a good chance to do a Cheats Pastrami using a piece of brisket.
This piece was almost cut from the middle section of a brisket so was pretty even in thickness.
I soaked this for 24hrs in some water, Juice & herbs.
Rubbed with some mustard and my own Pastrami Rub and back into the fridge for 24 +-.
On a freezing 1c Wednesday morning @5.00amish it was time to get this cook going so it's ready for lunch.
Into the Zgrills MINI @ 107c it went. Took around the 7 hour mark total and the Mini was flawless in its operation even on such a cold Melbourne morning.
Gave it a rest in the esky for approx 1hr.
Was good eating, could have been a little more tender perhaps.