Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

CB Brisket Emergency Averted!

Options
BigChar
BigChar Posts: 113
edited November -1 in EggHead Forum
Thanks to this fine forum and the friendly folks here - This newbie has cooked a pretty fine Pastrami (Corned Beef Brisket.) After going full throttle for the first few hours, I was instructed to roll it back, and relax. Thanks to Fidel, GG, Tim and others for the help. The results were quite tasty!

P1010001-1.jpg

P1010004.jpg

P1010006.jpg
· Share on FacebookShare on Twitter

Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Options
    Looks very good my man... glad to hear it turned out good.

    How hot did you end up cooking the corned beef (meat temp)?

    Did the meat get more tender?

    GG
    · Share on FacebookShare on Twitter
  • BigChar
    BigChar Posts: 113
    Options
    Hey GG! Yes, the meat got more tender. It wasn't falling apart tender, but I don't think Corned Beef can ever really get that way. I cooked it to the low 160's, pulled and rested it for a time, then tried to slice it as this as I could. Next time I will try to get it a bit hotter - but it plateau'd for a LONG time. Apetite got the better of us.
    · Share on FacebookShare on Twitter
  • Meatatarian
    Meatatarian Posts: 69
    Options
    Hey Big Car,
    I'm planning on doing this cook tomorrow. How long did your cook take?
    Meat
    · Share on FacebookShare on Twitter

Categories