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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pastrami Internal Temp?

I bought a 6 pound brisket today and plan on putting the cure on to make pastrami for next sunday.  Just wanted to give myself a while to field a few different opinions on the internal temp of the finished brisket.  Do I only cook to 165 or take it up to 200 like you would for a bbq brisket?  I plan on doing it at 225 degrees grid temp with a combo of hickory and apple.  Should I plan on the same cook time as a regular brisket?  Apologies for all the questions.  I've never tried to make pastrami before.  Thanks for the feedback in advance.

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