Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

HELP Please: Brisket/Pastrami

Aaron_TorontoAaron_Toronto Posts: 10
edited October 2012 in Beef
My temp of the meet got up to 171 then dropped to162, however the egg is steady at 250. Is this normal


  • Same thing happened to me when I did pastrami a couple of weeks ago.  The temp swung up and down a few times before it was finished.
    St. Mary's, GA
  • SouthGaSmoker, was it still tasty and good

  • yes, it turned out fine.
    St. Mary's, GA
  • totally normal by the way. Most large cuts like brisket and butts hit a stall where the temp flatlines or even goes down a bit. This is due to evaporative cooling when the meat loses some of the internal liquids during this stage of the cook.

  • BrownieBrownie Posts: 1,022
    What temp are you guys taking pastrami to? I've been taking mine to 165* because it shreds at 190+ which makes slicing thin impossible.

    What do you guys like it finished at?
  • nolaeggheadnolaegghead Posts: 14,055
    I've gone to brisket temps, but I've also smoked to 155 (really just adding smoke) or so and then steamed before serving.
    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 

  • LoggerLogger Posts: 235
    Take a corned beef brisket and soak for 3 days (changing the water twice a day)  Don't use the spice that comes with it.  I use a salt free rub from... Lantana of Texas.
    I score mine with a knife in the direction of the grain before I apply the rub.  That way I know how to slice "cross the grain".  I then wrap in saran wrap overnight before cooking.
    I then cook to 195° - 200° internal & pull and then let cool, then wrap in saran wrap and put into the fridge overnight.
    Slicing is a cinch then.
    Everybody in my hood thinks this pastrami is the bomb....yeah I know, some of you probably won't.  Guess what........
    OKC area  XL - Medium
Sign In or Register to comment.