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Who does pastromi on the BGE
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Fredb
Posts: 89
This is my first shot at pastromi and am open to suggestions.
Comments
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You can start with a brisket and brine it for 2-3 weeks, or you can do what I do and start with a corned beef, which has already been brined and is ready for pastrami.
I just smoke it for 4 hours at 220f - use a mild smoke wood - and coat it in coriander seeds, brown sugar, kosher salt, mustard seeds and white peppercorns.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Not pastrami, but doing an MSM. Comes out next Friday.
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Check out this site. Here's one I did. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.htmlFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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I love making pastrami on my Egg.
I tried brining my own once and wasn't overly pleased with how that came out, so I stick with buying corned beef in the bag, soaking for a day to remove salt, and applying my own rub for the smoke, then I finish mine in a pressure cooker.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
my pastrami is kind of like @Zmokinversion. I buy the corned beef in a bag at the grocery store and let in soak in water for a couple of hours after discarding the spice bag. Then I dry it off and rub it down with mayo and spices and smoke it until probe tender. pretty easy and I never had one dry out on me. They come out very tender.
St. Johns County, Florida -
Zmokin said:I love making pastrami on my Egg.
I tried brining my own once and wasn't overly pleased with how that came out, so I stick with buying corned beef in the bag, soaking for a day to remove salt, and applying my own rub for the smoke, then I finish mine in a pressure cooker. -
Here's one I did a little over a year ago.
http://eggheadforum.com/discussion/1173178/pastrami-from-scratch
Large BGE
Barry, Lancaster, PA -
Just took off a 3 1/2 pounder. Took corned beef flat, rinsed for 48 hours with 3-4 changes water. dried, seasoned and wrapped with saran wrap overnight in frig. set up medium indirect 250-275, after 2 hours when meat was between 150-160 placed in a double foil pouch with 1/2 can Bud and placed back on again indirect until 190-200F. Total cook time just under 4 hours. Now the wait begins.
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