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Stalled out pastrami. Help please.

edited February 2012 in EggHead Forum
Cooking pastrami from the "playing with fire and smoke" site. I put it on this morning at 10:00. It's been stalled out at 161 degrees for about two hours. Is this normal? The site said it should take about an hour per lbs. Mine is 2.2 lbs. Obviously it should have been done hours ago. Any suggestions you guys may have would surely be appreciated.

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • gdenbygdenby Posts: 5,614
    I haven't looked at thirdeye's recipe for awhile, so don't know the exact cooking situation. The meat appears to be in the "plateau," or "stall." That is a period of evaporative cooling than many chunks of meat go thru. You could up the temperature a little to push it thru the plateau. Once it breaks about 185, the temperature should climb quickly to 195 - 205.

  • Every brisket stalls...cooking by time is just a guideline...best to just cook to temp.  
    Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
  • Thanks for the advice. Didn't know a brisket stalls out like a butt. Took it off a 170 and let it rest an hour. Great flavor, but really tough. I put it back on and am going to pull it at 180. I don't mind the process, but my expectations were a little askew. There is no way "1hr/lbs" is applicable.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • fishlessmanfishlessman Posts: 21,861
    Thanks for the advice. Didn't know a brisket stalls out like a butt. Took it off a 170 and let it rest an hour. Great flavor, but really tough. I put it back on and am going to pull it at 180. I don't mind the process, but my expectations were a little askew. There is no way "1hr/lbs" is applicable.
    rules for brisket, butt, pastrami, etc, never wotk when you start with the equivilent of a steak tip kabob for size, they really only work fro certian sizes, i wouldnt cook that unless its atleast a 7 pound flat
  • ChubbsChubbs Posts: 6,841
    I put it back on and am going to pull it at 180. I don't mind the process, but my expectations were a little askew. There is no way "1hr/lbs" is applicable.


    It will still be tough at 180. Need to be up closer to 200.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • edited February 2012
    Thanks chubs. Gonna let it go to 200. Really appreciate the advice. God bless Wicked Good Charcoal.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • edited February 2012
    Will do, but for future reference, what exactly does the wrapping in foil do.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • fishlessmanfishlessman Posts: 21,861
    never seen pastrami cooked to that high a temp, 180 max and reheat with steam or steam it last off the egg
  • edited February 2012
    Thanks again to everyone that helped me out. I took it off at 200.  Great flavor and extreamly tender.  I'll definitely plan on more of a cook time on my next attempt.  image

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • interesting.  is there a fork test for pastarmi?

     

    XL   Walled Lake, MI

  • Not too sure.  I would be afraid to mess up the crust.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • EZEGGEZEGG Posts: 49
    God bless Wicked Good Charcoal.
    ^^^ Amen to that!   ;)

    Good lookin pastrami there!
    Eric O. RMBBQA Member Blog - http://smokeontherockies.com/ Large Big Green Egg
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