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ultimate montreal smoked meat recipe
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https://www.north-america.bradleysmoker.com/recipe/steaming-pastrami/
Not sure which is best but I'm committed to 160 F now, the smoke step was last night and it's steaming right now.
Based on feedback in the other thread, I also soaked longer than 3 hours. It was more like 7, with changes every 30 minutes at first, and every hour towards the end. The post-smoke sample seemed to have about the right amount of saltiness.
As to steaming, I think I found a good method to handle the whole brisket. A restaurant steam table tub, 6" deep, is easily big enough to swallow a 15 lb brisket.
https://smile.amazon.com/Winco-SPF6-6-Inch-Pan-Full/dp/B001VZ6XP4
You'll need some kind of rack, and if it doesn't have tall enough legs to keep the meat out of the water, I guess you can prop it up with foil balls, ceramic ramekins, etc. I happened to have just the right kind of rack, which I think I got from a restaurant supply store, though I can't remember who made it.
I got a domed lid for the tub but it doesn't seal very well. After an hour in the oven I pulled the tub out and added a layer of foil for a better steam seal. Honestly I think foil alone is fine and I doubt the lid is helping. (Note you'll need an extra-wide foil roll if you don't want a foil seam on top of the vessel.)
Lastly, a heavy tub full of steaming water with a thin lip and no handles is kind of hazardous to move around. I think it is smart to put it on a tray, and use the tray to move it around when it's hot. Because the tub is huge a normal cookie sheet or even a quarter sheet pan will not work. You need a "2/3" AKA "3/4" sheet pan, which is 21" wide. A full sheet pan is 26" wide and probably won't fit in your oven.
Here are some pics:
https://imgur.com/a/F5rWR
This would also be a good way to steam-reheat king crab legs, which are always awkward to handle.
Hope this helps someone!