Recipe by @capalabafrreshmeatandpoultry
This recipe is inspired by teaching an apprentice how to smoke and cook meat and the result is grilling awesome! Enjoy this seasoned and smoked meat on a sandwich or with some baked veggies on the side.
- brined/corned eye of silverside
- pastrami rub
Rinse corned eye silverside under water.
- Rub pastrami rub on corned silverside eye.
- Smoke for 2-3 hours
- Wrap in foil.
- Chamber temp 107°C.
- Cook till internal 85°C.
- Unwrap put back in smoker for 30 min to dry out crust.
- Take out of smoker to cool then refrigerate.