Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

First try at pastrami

setdahooksetdahook Posts: 155
edited August 2012 in EggHead Forum
It turned out to my liking however I am surprised at the lack of saltiness. Next time after the rinse ad soak I am going to add sea salt to the rub also.

Comments

  • BrownieBrownie Posts: 1,023
    Did you brine this yourself? If not what brand did you get?  Looks like you nailed it!
  • setdahooksetdahook Posts: 155
    Thanks Brownie. I brined it myself I followed this for the brine

    Then for the rub I used the following no measurements just went by what smelled rightbut it was pretty heavy on the black pepper. If I guessed probably 3 Tbls and the 1Tbls.
    ground black pepper 
    onion powder
    garlic powder 
    ground coriander
    mustard powder
    Adobo seasoning 
    thyme 

    then each hour I sprayed with apple juice and DR pepper mix
  • BrownieBrownie Posts: 1,023
    Thanks for the info. The last time I made pastrami it was suggested I brine it myself. I will bookmark to try this in the future. Thanks for sharing.
  • BrownieBrownie Posts: 1,023
    edited August 2012
    Did you rest (brine) it the full five days? Did you use a whole brisket or try one of the other cuts they suggested? It sounds good so I'm planning on preparing one for a party on saturday after fully reading the recipe. Thanks again.
  • setdahooksetdahook Posts: 155
    Yes it went for the full five days and was a whole brisket after slicing I took the point and diced so I will use that for hash just need a night when I make some potatoes. One other thing double I have a great injector and was able to get most of the liquid into the meat so I did not have a lot of the brine left to soak next time I will double the brine (its cheap to make anyway) and have a better soak.


  • BrownieBrownie Posts: 1,023
    Awesome, I can't wait to try it!  :)
  • LizzieSampsLizzieSamps Posts: 894
    edited August 2012
    Wow, does the brine give it that color?
  • nolaeggheadnolaegghead Posts: 15,348
    The curing powder, namely, the sodium nitrite gives it the red color.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.