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More pastrami & cabbage

R2Egg2QR2Egg2Q Posts: 1,656
edited March 2013 in EggHead Forum
Yet another St Patrick's Day pastrami, cabbage, carrots, & potatoes thread!

Soaked 2 small (2.1 & 2.5 lbs) corned beef brisket points for 40 hrs, then rubbed & let sit in fridge overnight. Got the LBGE fired up around 235 this AM & put the beef on: Photobucket Pictures, Images and Photos

About 2 hrs 45 mins & a brief nap later they were almost ready for foiling: Photobucket Pictures, Images and Photos

After cooking them in foil pouches, they were pulled in the 190-195 IT range. Put on the 6 QT Lodge camp Dutch oven with carrots & potatoes. Cabbage went in about 20 mins later & another 15 mins later they were ready to come off the Egg: Photobucket Pictures, Images and Photos

Removed the pastrami from the foil & sliced (& trimmed a bunch of fat which probably should have been done during prep 8-| ): Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

Hope you all had a great St Patrick's Day!
XL, Large, Small, Mini Eggs
Bay Area, CA


  • 500500 Posts: 2,429
    very nice!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Solson005Solson005 Posts: 1,911
    Looks like the perfect St. Patrick's Day meal!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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