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Rules for cooking pastrami that will flip your skirt...

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GrannyX4
GrannyX4 Posts: 1,491
in EggHead Forum
After searching and reading up on all the great pastrami cooks I have come to the conclusion that there aren't any rules.  A:   Some soak the corn beef, some go directly to the egg, and me, I did a low 5 hours in the crockpot.  B:   All went to the egg seasoned.  Some cooked to 190-200.  I cooked to 160, raised indirect at 225.  C:   Some cook in a pressure cooker to finish.  All declared theirs a winner.  MDSH thought the one I cooked last night was the best.  Just goes to show that there is more than one way to rock a pastrami!  Our skirt was flipped our way.... :) 
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • johnkitchens
    johnkitchens Posts: 5,227
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    It sounds good. You know we want pics! 

    Louisville, GA - 2 Large BGE's
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  • GrannyX4
    GrannyX4 Posts: 1,491
    edited March 2015
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    No time for pics yesterday.   This was just my observation of all the reading and how people got to the best pastrami they ever had!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • SmokyBear
    SmokyBear Posts: 389
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    +1 for Pressure Cooker finish.  Did it this way yesterday (after smoking at 225 to 150 internal) and was the best ever!!!
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • fishlessman
    fishlessman Posts: 32,776
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    i mix it up, thin cut gets a light smoke to 170, hand cut gets a light smoke to 170 and 20 minutes in a pressure cooker, corned beef gets a low simmer stove top til the probe slips easily in. grey pastrami gets no soak, red pastrami gets a 24 hour soak, corned beef gets no soak. something new for me, red pastrami points for smoking get soaked in garlic and pepper infused water =) anyways corned beef usually goes on sale in a week or two, a good time to stock up
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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