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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

Comments

  • 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
    Thanks.
    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!

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

    ____________________
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  • 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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