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Pastrami (21 days)

Step 1:  Brisket on sale at Walmart for 1.99/lbs.
Step 2: After a long 21 day wait
Step 3: 2 (4) hour baths in water to wash the brine off
Step 4: 24 hour overnight stay in the fridge with rub out comes the perfect pastrami.
Step 5: The payoff

I have made pastrami 2 times previously and this is the best one yet.  Well worth the wait! Anyone considering Pastrami, give it a shot.  Its a labor of love


  • Looks damn tasty!

    GO BLUE!

    Fairfax, Va

  • GATravellerGATraveller Posts: 5,435
    Oh yea!  That looks incredible.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • GrillSgtGrillSgt Posts: 1,738
    Looks great. Dome and IT please.
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • oh my

    Tampa, FL
  • 250/ 202 IT
  • MeTedMeTed Posts: 717
    WOW! Looks Awesome. Thanks for sharing.
    Belleville, Michigan

    Just burnin lump in Sumpter
  • GrillSgtGrillSgt Posts: 1,738
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • Ladeback69Ladeback69 Posts: 4,427
    edited October 2017
    Looks great.  So did you cure the brisket yourself or did you take a corned beef brisket and soak it in water to make the pastrami?   That's what I do.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • TheophanTheophan Posts: 2,133
    WOW!!!!!!!!!!  Looks AMAZING!
  • PlutoniumPlutonium Posts: 104
    Looks pretty good! What grade was this one?

    Last one I did, I trimmed it just like I do a traditional brisket. Looks like you ended up with a nice bark on there too.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.

  • stv8rstv8r Posts: 638
    my mouth is watering...
  • CtTOPGUNCtTOPGUN Posts: 483
     What was in the cure(wet or dry brine?) and what in the rub?
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

  • paqmanpaqman Posts: 2,776
    Looks good!  You should try slicing against the grain, it would be even more tender!

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • I got my rye bread and mustard all set to go!  Outstanding results.
    Southwestern CT
  • I cured the brisket with a wet 21 day brine.  I stored the brisket in the wet brine located in the beer fridge in a 5 gallon pot. The pastrami cannot be rushed. I promise it is worth the wait.

    Basic brine: Water , Pink Curing Salt, Pickling Spice ,Kosher Salt, Sugar, Honey Cloves Garlic

    Bring the brine to a boil in a pot on the stove.  Very important to let the brine come to room temperature before putting the brisket in. I normally put it in the fridge for several hours before I put the brisket in the brine.  Let it go for at least 21 days.

    Rub recipe:  Course Ground Pepper, Coriander Powder, Mustard Powder,Brown Sugar, Paprika, Garlic Powder, Onion Powder

    The grade of the brisket was the cheap one at Walmart. If I recall it was 1.79/ lb or so. I am working on learning how to slice the pastrami. I trimmed the brisket as normal. Next one I make ill make sure I take more pictures.  

    I am looking into getting a slicer hopefully for black friday.  Speaking of slicer, anyone have any suggestions?
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