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Pastrami

NC Bill
NC Bill Posts: 19
edited November -0001 in EggHead Forum
Our 1st try at pastrami. We started with a 4.5# corned beef.
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After 30 hours in the fridge, in a bag of water, that was changed several times.
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Then in the BGE for 7.5 hours.
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It turned out great. When we were cooking it the temp stayed in the 140s for almost 3 hours. Finally pulled it at 160 and put it into the cooler for 1 hour.

Had it sliced on fresh rye with home made mustard and swiss cheese.

I love this egg!

Bill
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