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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pastrami on the Big Green Egg
Options
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
-
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.
-
Hey, what was the general time frame? I am looking to make pastrami on Friday and just getting a general idea.
-
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
-
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)
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum