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First try at Pastrami

LegumeLegume Posts: 8,313
I picked up a 3.9 lb corned beef from Sam's and I'm following thirdeye's technique. I didn't follow the rub exactly, This is more like Montreal Steak with extra heavy black pepper, onion and garlic.

I stabilized the egg just below 200 so it was on the smoke for 5 1/2 hours, oak and pecan.

Going into the pressure cooker soon.
Austin, TX


  • LvnthedrmLvnthedrm Posts: 130
    Looks good. Good luck with it. I've never tried to hold a temp that low. Would the SS vent be a necessity for such a temp or could the DW do it as well?
  • LegumeLegume Posts: 8,313
    I don't think the SS cap makes a difference. For me, the biggest thing is not lighting too much lump. I use a chimney and fill it maybe 25% with used lump then dump it on new lump in one spot, I don't spread it out. Then place a couple chunks of wood on top of the lit lump. Bottom vent was maybe 1/8" open.
    Austin, TX
  • LegumeLegume Posts: 8,313
    Austin, TX
  • LegumeLegume Posts: 8,313
    Definitely doing this again, not like anything I can get in a store. The pressure cooker finish makes it really tender and moist. Next time I'll cook two at a time.

    Austin, TX
  • grege345grege345 Posts: 3,515
    You win!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • thirdeyethirdeye Posts: 7,428
    Mmmm, looks just like mine do.  Heheheee.  That turned out great lookin' no lack of moisture either. I did three of them last weekend for friends and one yesterday to take into work. 


    Happy Trails

    Barbecue is not rocket surgery
  • JRWhiteeJRWhitee Posts: 4,576
    That looks fantastic, I have made a couple of these on the egg but I don't have a pressure cooker.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • hapsterhapster Posts: 7,478
    That pastrami looks fantastic... :)
  • LegumeLegume Posts: 8,313
    @Lvnthedrm @grege345 @JRWhitee @hapster thanks for the comments, I'll be making this more regularly now.

    @JRWhitee I had never used a pressure cooker before this.  My wife was able to find two pressure cookers in perfect condition on a neighborhood garage sale site for $20 total so we thought we would give it a try.  Easy once you confirm all of the seals are in working order.

    @thirdeye your instructional page on the many methods for pastrami is insanely comprehensive and really made it easy to nail this the first time.  Thanks for all of the good documentation.
    Austin, TX
  • PhatchrisPhatchris Posts: 1,645
    Awesome, know I need a pressure cooker ;)
  • BYS1981BYS1981 Posts: 2,531
    My only question is why us this posted in the vegetarian forum, haha!

  • ZmokinZmokin Posts: 1,937
    edited October 2014
    I also finish my pastrami with a pressure cook.
    Then overnight in the fridge before it goes on my meat slicer for nice deli thin slices.

    But yes, I snack on a little of it while it is still hot.

    BTW, excellent job on your first try.  Looks like you mastered it already.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • LegumeLegume Posts: 8,313
    @Zmokin first pastrami cook, I had to dive in right away!  This one was the perfect firmness to be chilled and sliced thin and will make some great rueben's tonight.  To eat hot right out of the cooker, next time I'll probably keep it another 15 min in the pressure so it's closer to fall-apart tenderness.
    Austin, TX
  • ShiffShiff Posts: 1,717
    Looks really great.  Your next challenge (should you choose to accept it) is to start with a regular brisket and cure it yourself, then smoke it for pastrami.  It comes out great and I think it is a better piece of meat - I think a lot of the market corned beefs are low quality (although yours looks great).
    Large BGE
    Barry, Lancaster, PA
  • BojanglesBojangles Posts: 118
    Looks fantastic!  FedEx me a Reuben please!!

    I'm off to find this @thirdeye method you speak of.
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
  • LegumeLegume Posts: 8,313
    thanks @Shiff but I think I'll have to defer that challenge for a little while.  I do want to try my hand at curing, but I'm sure I'll start with pork first, maybe some belly or loin.

    @Bojangles here is the link, lots of options and very thorough write up
    Austin, TX
  • HiggyHiggy Posts: 35
    I think I will try this out, we already have a pressure cooker. can't wait. nice thread.
    At the end of the day...It's the end of the day!
  • BojanglesBojangles Posts: 118
    @Legume thank you.
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
  • BigWaderBigWader Posts: 670
    @legume - what size pressure cooker is that?  How many quarts?
    @thirdeye - is there a minimum size needed?

    Toronto, Canada

    Large BGE, Small BGE


  • blind99blind99 Posts: 4,271
    that looks awesome!  nothing better than a good reuben sandwich.  great work.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • LegumeLegume Posts: 8,313
    8 quart Presto @BigWader

    I put some small metal condiment cups under the rack to get the meat out of the water, so it's up maybe 1 1/4" above where it would've been with just that rack you see.  I bought it used, so I have no idea if I'm missing any internal accessories or not.  I just assumed it's not supposed to sit in the water -  there was no way I was going to do that.

    Thanks @blind99
    Austin, TX
  • Mouth watering . . .
    It's a 302 thing . . .
  • DobieDobie Posts: 2,417
    Pastrami and corned beef sammiches are my favorite. I would destroy that =P~
    Not playing well with others in Jacksonville FL
  • mrw123mrw123 Posts: 193
    For those without a pressure cooker (i don't have one)--try this.

    After I pull it from the egg I let it cool down, then I wrap it and put it in the fridge over night.

    The next day I put it on a rack in a roasting pan (i unwrap it, but keep it on the foil) and put about an inch or two of water in the pan. Cover the entire pan with foil and then put in the oven at around 275 and let it steam until internal temp hits 200.

    My results have been TASTY!

    good luck
  • BayaradBayarad Posts: 308
    Looks fantastic! Currently mustering the courage to try one of these as I absolutely love pastrami! Don't own a pressure cooker so I'm wondering if you could just finish it in a steamer on the burner or if it would be better just egging it until done!
  • LegumeLegume Posts: 8,313
    Check out the link to thirdeye's post above, he's listed 4 different methods and only one uses a pressure cooker. Lots of options.
    Austin, TX
  • BayaradBayarad Posts: 308
    Thanks @Legume didn't retain what I was reading time for another Jack and Coke LOL!
  • NPHuskerFLNPHuskerFL Posts: 17,001
    I love a good pastrami on rye sammy. Sadly I haven't egged this delight as of now. Absolutely delicious looking! =D>
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • GeorgeSGeorgeS Posts: 955
    Dayum! I am going to need to find a towel for my iPad! ^:)^ 8->
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • LegumeLegume Posts: 8,313
    Thanks @NPHuskerFL‌ , thanks @GeorgeS‌
    Austin, TX
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