Cooking Method
METHOD 1: SLOW COOK WITH OVEN
STEP 1
Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.
STEP 2
Set oven temperature to 110°C.
STEP 3
Slow cooked until brisket internal temperature reached 93°C for approximately 4.5 hours.
STEP 4
Rest for 10-15 minutes before removing aluminum foil and drain the meat juice.
STEP 5
Rewrap the brisket in foil tightly let it rest in room temperature for at least 1 hour.
STEP 6
Slice to serve warm.
OR
Slice to serve cold: Cut off what you need and leave the remaining portion whole and uncut. Keep tightly wrapped in aluminum foil and chill for up to 1 week (take out of the fridge about an hour before serving).
Excellent with Swiss cheese and mustard on rye bread.
Suggest to immerse the rye bread in gravy sauce before adding pastrami.
METHOD 2: EASY ROAST WITH AIR FRYER
STEP 1
Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.
STEP 2
Place it into air fryer tray, and set the temperature to 150°C for 60 minutes (air fryer setting).
STEP 3
Air fry until brisket internal temperature reach 93°C.
STEP 4
Rest for 10-15 minutes before removing aluminum foil and drain the meat juice.
STEP 5
Rewrap the brisket in foil tightly let it rest in room temperature for at least 1 hour.
STEP 6
Slice to serve warm.
OR
Slice to serve cold: Cut off what you need and leave the remaining portion whole and uncut. Keep tightly wrapped in aluminum foil and chill for up to 1 week (take out of the fridge about an hour before serving).
