A delicious, underused cut of beef – either cooked in strips very quickly over high heat, or stewed very slowly. It just begs to be made into pastrami.
I treated it exactly the same as a normal pastrami except I only brined it for about 30 hours as it was smaller than a normal brisket joint I would use for pastrami. I then smoked it for about 5 hours over apple wood dust, using the proQ on the cold smoker and finished it off in a low oven, over an inch of water in a foil tent until it hit 160C in the center.
I doubt it’ll last too long as I can’t stop eating it 🙂
I know what I’m having for munchies tonight!