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Who does pastromi on the BGE

This is my first shot at pastromi and am open to suggestions.

Comments

  • DieselkWDieselkW Posts: 892
    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. 



  • hondabbqhondabbq Posts: 1,953
    Not pastrami, but doing an MSM. Comes out next Friday. 
    image.jpg 1013.8K
  • billyraybillyray Posts: 1,236
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert.
  • ZmokinZmokin Posts: 1,938
    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
  • MaC122MaC122 Posts: 797
    edited March 2015

    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
  • TinyfishTinyfish Posts: 1,755
    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.

    I also do the same. As a matter of fact I have a couple small corned beef briskets to start cooking tonight. They are small so I'm going to try tying them together to make one bigger piece.  Pics to follow.
  • ShiffShiff Posts: 1,835
    Here's one I did a little over a year ago.

    http://eggheadforum.com/discussion/1173178/pastrami-from-scratch


    Large BGE
    Barry, Lancaster, PA
  • Richard FlRichard Fl Posts: 8,297
    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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