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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

ping grampasgrub, re pastrami

giantwinggiantwing Posts: 189
edited November -1 in EggHead Forum
Hi Kent,
I dont have pictures but I wanted to update you.
I used a point of a brisket and corned it myself using steven raimprecthts turkey pastrami recipe.
I had bought this Sunday, i corned it Monday night and did not get a chance to egg it until this am.
I was really confused on the time of cook.
Anyway, at 11 am i put it on at 220: then left for work.
At 4.30 my daughter told me it was internal 179.
Any way i pulled and did the wet third eye method.
It is good but over done.
I would recomend the do it yourself corn though.
If I would have pulled earlier and tinfoiled it would have been great. I think the meat has a better texture.

Thanks for the help

Mike

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Thanks Mike for letting me know. What was your target temperature for this cook?

    My biggest difficulty with cooking is the timing. A long time ago the folks on the forum told me to cook to temperature, which was one of the best things I have learned here.

    Using the pre-corned it took me 2 or 3 cooks to get it where I was really happy. Those first few were pretty good eating but not what I was looking for.

    I will have to try doing my own corning and see how it turns out.

    Kent
  • giantwinggiantwing Posts: 189
    I thought it would take 4-5 hours at that temp to get to the 150-160 internal like it says in the third eye recipe. It went quicker and so it was over done.
    The corning must make for a shorter cooking period.
    Oh well live and learn.
    Happy easter
    MIke
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