Ugly Drum
Instructions

Whole Pit-Smoked Pastrami Brisket

To Store

  • This Pastrami Brisket ships frozen with ice packs, may thaw in transit
  • Upon arrival, remove the packaging and refrigerate or freeze
  • Brisket may be kept refrigerated for up to 2 weeks or frozen for up to 3 months

To Serve

#1 Method – Oven “Slow & Low”
  • STEP 1: Defrost if still frozen
  • STEP 2: Pre-heat oven to 300
  • STEP 3: Remove brisket from plastic, bag and wrap in foil
  • STEP 4: Put in a pan or on a sheet pan and place on rack in middle of oven
  • STEP 5: Cook until meat thermometer reads 165 in thickest point
  • STEP 6: This could take 90 minutes or much longer depending on many variables
  • STEP 7: Enjoy!
#2 Method – “Boil In The Bag”
  • STEP 1: Defrost if still frozen
  • STEP 2: Put in a stock pot large enough to hold entire piece and cover completely with cold water
  • STEP 3: Bring up to a boil
  • STEP 4: Boil for 90 minutes
  • STEP 5: Use a meat thermometer to temp the thickest point of the roast — anything between 160 and 180 is good for the reheat
  • STEP 6: Enjoy!

#3 Method – “Slice Cold and Steam”
  • STEP 1: Slice meat
  • STEP 2: Gently steam the slices to reheat them by:
    • Microwave for 10 seconds at a time until you see it is hot and just starting to steam
    • Shallow steam in small pan with enough water just to cover the bottom of pan – use a lid and low heat
  • STEP 3: Enjoy!