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Pastrami Virgin, Work in Progress

HendersonTRKingHendersonTRKing Posts: 1,184
edited January 5 in EggHead Forum
8 lb first cut brisket; 10 days in the cure; a day and a half rinsing and soaking; now rubbed and resting in the fridge.  Will go on the grid tomorrow or Sunday, weather and schedule permitting.  Labor of lust for this NY-deli meat aficionado.

If it’s true that you always remember your first time, I’m hoping it’ll be for the right reasons.  More pix to follow!  
It's a 302 thing . . .

Comments

  • northGAcocknorthGAcock Posts: 10,052
    Skrullb said:
    Pastrami is my favorite project. You won’t be disappointed. 
    Beautiful job right there. Looking forward to OP's cook as well. Beautiful photos. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • NPHuskerFLNPHuskerFL Posts: 16,941
    Awaiting the results. I'm sure it won't disappoint. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • JohnInCarolinaJohnInCarolina Posts: 11,613
    Skrullb said:
    Pastrami is my favorite project. You won’t be disappointed. 
    That - that looks incredible.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • SmokingPineySmokingPiney Posts: 2,282
    Looks like a solid start, @HendersonTRKing. Looking forward to seeing the finished cook. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • HendersonTRKingHendersonTRKing Posts: 1,184
    Getting there. In a loooong stall. Of course. Just covered it on a rack in an aluminum pan with beef broth, beer and garlic for some steamy goodness. Fingers crossed. 


    It's a 302 thing . . .
  • SkrullbSkrullb Posts: 362
    Nice work!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • northGAcocknorthGAcock Posts: 10,052
    I'd say you ate well right there. Beautiful work.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • pgprescottpgprescott Posts: 10,539
    Bravo!!!!!!
  • HendersonTRKingHendersonTRKing Posts: 1,184
    Thanks for the kind thoughts.  Definitely a keeper.  Just need to set aside 2 weeks every so often to prep and smoke it!
    It's a 302 thing . . .
  • scdafscdaf Posts: 74
    Love your result.  Being cheap and lazy, I buy corned beef around St. Patrick's day, soak it repeatedly to reduce the sodium, then coat with pastrami spices, smoke, then steam.  Cuts the 2 weeks to 2 days.
  • HendersonTRKingHendersonTRKing Posts: 1,184
    scdaf said:
    Love your result.  Being cheap and lazy, I buy corned beef around St. Patrick's day, soak it repeatedly to reduce the sodium, then coat with pastrami spices, smoke, then steam.  Cuts the 2 weeks to 2 days.
    Brilliant!  I've heard of that method and, like alot of things, I've got to learn it the hard way before getting wise.  For those who've done it both ways, how do they compare?  (Aside from it being difficult to find an 8 lb St. Patty's corned beef . . .
    It's a 302 thing . . .
  • lkapigianlkapigian Posts: 3,008
    Awesome , well played...this is on my bucket list, thanks for tipping me in the right direction
    Visalia, Ca
  • HendersonTRKingHendersonTRKing Posts: 1,184
    lkapigian said:
    Awesome , well played...this is on my bucket list, thanks for tipping me in the right direction
    Lots of time, good amount of effort (but not particularly difficult or complex). BUT very worth doing. Incredibly satisfying project and the results really were awesome — even for a (former) virgin. 
    It's a 302 thing . . .
  • blind99blind99 Posts: 4,218
    great work there! 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • posterposter Posts: 542
    did you follow ruhlmans recipe?
  • Reuben tonight. Made for me by the Prince, who is home from college. German rye (with sauerkraut baked in), emmentaler, home mixed russian dressing with sweet/hot pickles in place of relish. My pastrami. Dukes mayo slathered on the bread before grilling. Game, set, match. 


    It's a 302 thing . . .
  • billyraybillyray Posts: 1,173

    Best pastrami yet!!

    billyraybillyray  Posts: 1,145

    Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.

    http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Reuben tonight. Made for me by the Prince, who is home from college. German rye (with sauerkraut baked in), emmentaler, home mixed russian dressing with sweet/hot pickles in place of relish. My pastrami. Dukes mayo slathered on the bread before grilling. Game, set, match. 


    Dude. Strong. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lkapigianlkapigian Posts: 3,008
    Bump....I want to do a test run on this ...can one do a packer? If so any pointers so it cures equally ...I want more meat that just a flat and like the pastrami,points I've had....
    Visalia, Ca
  • 20stone20stone Posts: 1,481
    That looks fantastic!
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • jtcBoyntonjtcBoynton Posts: 2,111
    scdaf said:
    Love your result.  Being cheap and lazy, I buy corned beef around St. Patrick's day, soak it repeatedly to reduce the sodium, then coat with pastrami spices, smoke, then steam.  Cuts the 2 weeks to 2 days.
    Brilliant!  I've heard of that method and, like alot of things, I've got to learn it the hard way before getting wise.  For those who've done it both ways, how do they compare?  (Aside from it being difficult to find an 8 lb St. Patty's corned beef . . .
    Depends on the corned beef. A lot of the St. Patty's corned beef is not of the best quality - massive quantities produced for the event. If you get a quality corned beef then smoke it yourself that will be fine.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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