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

Cook time for point only

I have a 5.5 pound point. I’m doing pastrami. Think this will be done in six hours?  I want a decent bark, so don’t want to wrap it too long…
Thank you.

Comments

  • lousubcap
    lousubcap Posts: 33,597
    Paging @Canugghead as I am at a loss.  Clearly you can crank the temp and get it done in short order but you need to let the fat render thus a more protracted approach.  I will defer to the MSM pro paged here.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Canugghead
    Canugghead Posts: 11,976
    lousubcap said:
    Paging @Canugghead as I am at a loss.  Clearly you can crank the temp and get it done in short order but you need to let the fat render thus a more protracted approach.  I will defer to the MSM pro paged here.  
    Sorry can't help.
    Since there's no time pressure I let it ride all night in Traeger at 180 and cranked it up to 225 in the morning. I pull at IT 165, then steam gently a day or two later for about 4 hours till IT 195+
    canuckland
  • Fredb
    Fredb Posts: 94
    The point has so much more fat and collagen than the flat and that takes time to render out. It will depend on time and temperature.
  • Daddyshack
    Daddyshack Posts: 181
    edited September 22
    happy I posed this question and grateful for the answers. Thank you. I always thought about one hour per pound, recognizing the cow drives the cook. This thing took over eight hours to get to 205. But well worth it.