Whoa, now this was a hit. I cooked the point which was about 5.5 pounds at 250 until it was about 195 and probe tender which took about 8 hours. It was melt in your mouth good and the flavors were amazing! My wife even likes it more than my brisket which was the flat cooked last week. Needless to say, the week’s worth of curing etc was worth it. Amazing!!!
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First Attempt at Pastrami. Any tips?
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Club Member
- Mar 2020
- 4277
- Near Chicago, IL
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Current Portfolio:
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PK300
Meathead’s Large Big Green Egg Loaded (see below)
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Looks fantastic. Great job.
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yeah, homemade pastrami is great. If you have the room, you can cure multiple flats and freeze the ones you don't smoke. Desalinate them all, then freeze. When you want one as pastrami, thaw, rub, smoke.
BTW, as corned beef (i.e. just no smoking) it's pretty damn good.
Finally, grab a turkey breast, cure it and smoke to about 165. Voila, turkey pastrami>=.
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