Cooking Method
METHOD 1: SLOW COOK WITH OVEN
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STEP 1
Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.
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STEP 2
Set oven temperature to 110°C.
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STEP 3
Slow cooked until brisket internal temperature reached 93°C for approximately 4.5 hours.
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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.
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STEP 6
Slice to serve warm.
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OR
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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).
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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
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STEP 1
Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.
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STEP 2
Place it into air fryer tray, and set the temperature to 150°C for 60 minutes (air fryer setting).
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STEP 3
Air fry until brisket internal temperature reach 93°C.
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STEP 4
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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.
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STEP 6
Slice to serve warm.
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OR
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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).
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