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BluekardBluekard Posts: 6 "close to Katz'" recipe:

Used half of a packer brisket, which was mostly the flat, although I think next time will call for using the point.  Brined the brisket (including pickling spices) for 7 days, soaked in water for 1.5 days, rubbed, left in fridge for 2 days and onto the egg.  Had to cut the flat into 2 pieces to fit better on the LBGE.  Smoked until the stall (mid 150's F). then onto a rack inside a roasting pan with about 1/2 inch of water and and covered in tin foil.  Took it up to an internal temp of 200F, rested for about 15 minutes and then sliced.  Was some seriously good eating.


  • SciAggieSciAggie Posts: 3,564
    Homemade pastrami is some seriously good eats. Enjoy!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • lkapigianlkapigian Posts: 3,002
    Thanks for sharing--on my list for sure
    Visalia, Ca
  • R2Egg2QR2Egg2Q Posts: 1,982
    Looks good. Nice work!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • billyraybillyray Posts: 1,173
    Love pastrami. Here's the last one I did and I'm doing another one today
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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