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Pastrami on the Big Green Egg
WassisMeats
Posts: 17
Today at Wassi's Meat Market in Melbourne, FL we are making Pastrami on the Big Green Egg. Corn Beef this morning, becomes Pastrami this afternoon
Comments
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Looks great! What's the recipe?
Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q -
First soak the corned beef over night in water. Pat dry. Apply seasoning. For the seasoning we grind a mixture, equal parts corriander seeds and black peppercorns. We rub the outside with granulated garlic then pack on the pepper/corriander mixture. We cook at 250 degrees to an internal temp. of 185.
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Hey, what was the general time frame? I am looking to make pastrami on Friday and just getting a general idea.
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I cooked a 6 pounder last weekend at 235*. Took 16 hours. I cook mine to 200* internal. Remember it is brisket after all.
http://i1175.photobucket.com/albums/r626/jpeterman1979/0d079dcc.jpg"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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I cooked a 6 pounder last weekend at 235*. Took 16 hours. I cook mine to 200* internal. Remember it is brisket after all.
Did you start with a corned beef brisket or did you start with a fresh brisket and brine it? Also, was your rub the 50/50 coriander/ black pepper mix?
http://i1175.photobucket.com/albums/r626/jpeterman1979/0d079dcc.jpgSarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Here is what i do.. but cook to 185-200.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
XL Walled Lake, MI -
Thanks for the help, Stevesails.I've got a question. My wife wants me to cook a pastrami on Sun. I went by the market and they were out of pre-packaged corned beefs. So I bought a 1st cut brisket (7 pounder) and ran home during lunch and put the pickling spices on the stove for a few minutes, made a brine with 6 cups of water, 1.5 beers (had to take a swig), 1 cup of brown sugar, and the pickling spices.My question is, should I take it out of the brine tomorrow night and add the pepper corns and corriander seeds and let it set up or let it soak again tomorrow night and put the pastrami spices just before cooking? Or is it going to taste like crap no matter what?
) Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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