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Rockin some corned beef
48 hr. soak to remove salt
A slap your momma unyun
Tater bombs
drip pan below fresh green beans and baby carrots in water
Going 225° til 190ish 4-6 hrs guessin
Let her rest an hour wrapped in foil, towel in the cooler
Stay tuned
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
Comments
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3hrs
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Hummin along. Looking forward to end result. Slicing thin or thick?
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
A smoked corned beef is probably my favorite bbq thing to do. I soak mine in fresh water and change it out 2-3x. Then I coatbit in an equal mixture of coriander and black pepper. I then smoke it in cherry wood. After it cools I have a client of mine slice it up for me.1 brand new XL BGE 1-22" WSM 1-Weber Performer 1-Four Seasons gasser West Islip, New York
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Smidgen smaller than a pencilEgghead_Daron said:Hummin along. Looking forward to end result. Slicing thin or thick?
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Soak time and change noted above.Went with apple and hickory. .can't wait..smells awesome.MadcapMagician said:A smoked corned beef is probably my favorite bbq thing to do. I soak mine in fresh water and change it out 2-3x. Then I coatbit in an equal mixture of coriander and black pepper. I then smoke it in cherry wood. After it cools I have a client of mine slice it up for me.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Haven't ever smoked one but used to have bbq joint close that did it.Got initiated there..That's about all I ever ate there..like butta...gawd it was gooooooood.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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I had a nice pastrami and cheese sandwich on a bagel for breakfast this morning. What a great way to start the day!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Oh myyyyyy. ....jealous
I'mfamous stall on..creeeeeepingI would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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4th hour 159.....
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Definately stalled
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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On route with bun and mustard in hand...lol
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Guessing a couple hrs..stalled at 157 been over an hour
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Are you planning on steaming or pressure cooking after the smoke?
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Nope...resting an hour or so
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Crazy lost a degree....wow
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Wtf stalled for 3.5 hrs at 167+-10 degrees feels fine..and tough. Raised temp to 235+..Help!
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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3# been on 7 hrs
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Pulled at 166..butta..190..Wtf wherd that come from.
RestingI would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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8 hrs..whoddathunkit
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Your ok,,,, ride it out, don't panic. Delay dinner!Wrap it if you want.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Good gawd...
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Let it be known across the land 166° for corned/pastrami is magical...weird you'd think the only 185 190 brisket number would be it .
The above noted link is very much worth the read. Stabbed it at 160 and nada...tough..166 slid right in...amazing....
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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166...hung at 155-7 for 3.5 hrs...weird..went well til mid 150's then bam....we're done cooking at 225°. Ramped it up to 235-40 and got 10 more degrees but she stopped there.Durangler said:
Poked her and it was perfect.I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Rested 45 mins. Foil and towel
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Really tender and best pastrami you'll eat
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Yep, easy pastrami is fun.I've got a corned beef in the freezer that needs to be pastrami real soon!I have used amazingribs.com method in the past with fine results.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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That is some good looking pastrami @AUCE Side dishes look awesome as well.I get all Verklemp when seeing pastrami right off the smoker. Seems kind of odd that the one you did stalled that long on a 3 lb piece and you went 7 hours on that small of a cut?Every time I cook pastrami it stalls on me right at 160 IT. Have done at least 6 (all from scratch) and they all stalled right there with the longest stall being about 1-1/2 hrs. Every one was in the 8 to 9 pound range here and have not gone longer than 7:20.Glad to hear someone else had that stall thing happen. LOL!Just happen to have one ready for the BGE to throw on tomorrow. Have pulled anywhere from 160 to 178. Gonna bring this one to 190 IT as the two that were brought to 175+ were more tender than the lower temp ones.
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Typically they are smoked to 160 then reheated via steam. Because they are cured they cook differently than uncured brisket. I usually find them done around 170. Nice job.______________________________________________I love lamp..
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Thanks everyone. Wonder if the drip pan with water and vegs prolonged the stall? Whatever happened it made a melt in your mouth piece of meat.
LOVE those smokey green beans and carrots too...I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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