Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First Pastrami

Powak
Powak Posts: 1,412
edited October 2022 in EggHead Forum
Did my first ‘strami yesterday. Always wanted to do one of these since sampling some at a local bbq comp years ago. Followed a combo of Playing With Fire and Smoke’s instructions and Malcom Reeds video from 5 years ago, using a pre-packaged 5lb corned beef point from the store. Did a damn near 24 hour soak with a couple water changes, seasoned an hour before cooking and wasn’t around to do a steam finish but it still came out unreal. Took 9.5 hours with quick foil finish to bring it to 202°.
First run with the Flameboss 500 too!  

· Share on FacebookShare on Twitter

Comments

  • johnmitchell
    johnmitchell Posts: 6,784
    That looks delicious!!
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    Whoa, looks awesome to me.  
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    Tellin you, it was tender as butter. Didn’t do the steam baths or pressure cooker finish and maybe that’s why it was so tender.
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,265
    Very nice.  It was likely tender because you took it to 202.  If using steam or pressure to finish, you usually take it off the smoker lower, like at 170-180ish and then finish in steam or pressure for the moisture you get.  If you wrapped it in foil, you probably got some similar effect.
    Love you bro!
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    Legume said:
    Very nice.  It was likely tender because you took it to 202.  If using steam or pressure to finish, you usually take it off the smoker lower, like at 170-180ish and then finish in steam or pressure for the moisture you get.  If you wrapped it in foil, you probably got some similar effect.
    Right on. Definitely want to try the steam finish next time. Crust was unbelievable though.
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,160
    Looks Perfect!
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,794
    yum yum yummy looking cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,832
    it looks very very very good!

    ____________________
    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
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    Very nice!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • CPARKTX2
    CPARKTX2 Posts: 222
    That looks great!  I've been wanting to try that.
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    CPARKTX2 said:
    That looks great!  I've been wanting to try that.
    I was surprised how easy it was. Definitely woulda tried this long ago had I knew. Made some of the tastiest hot pastramis and swiss I’ve ever had.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 33,537
    Powak said:
    CPARKTX2 said:
    That looks great!  I've been wanting to try that.
    I was surprised how easy it was. Definitely woulda tried this long ago had I knew. Made some of the tastiest hot pastramis and swiss I’ve ever had.

    i try and buy up a few corned beef points a day or three after st pats day, they usually go half price
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    fishlessman said:
    Powak said:
    CPARKTX2 said:
    That looks great!  I've been wanting to try that.
    I was surprised how easy it was. Definitely woulda tried this long ago had I knew. Made some of the tastiest hot pastramis and swiss I’ve ever had.

    i try and buy up a few corned beef points a day or three after st pats day, they usually go half price
    Oh yeah! That’s a great idea. Next year I’m stocking up.
    · Share on FacebookShare on Twitter
  • OhioEgger
    OhioEgger Posts: 947
    Looks beautiful!
    I've done it a few times following Meathead's "Close to Katz's" method and it has always turned out wonderful. My only complaint about homemade pastrami is that it never lasts as long as I think it will.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    OhioEgger said:
    Looks beautiful!
    I've done it a few times following Meathead's "Close to Katz's" method and it has always turned out wonderful. My only complaint about homemade pastrami is that it never lasts as long as I think it will.
    Same problem here. From picking at it after resting, Some sampling and sandies.
    · Share on FacebookShare on Twitter

Categories