We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication
handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas
page, including Christmas Ham and Peach Cobbler. Happy cooking!
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.
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.