HI All,
I am a newbie here. I just cooked my first pastrami. I followed Meathead's recipe. I used a prepared 4.4 lb corned beef, 1 3/4" thick. Soaked in water for 12 hours, changed the water twice. Used Meathead's spice recipe. Weber kettle with SNS, BBQ Guru at 225 deg, apple wood. The cook took 14 hours. On the Weber for 11 hours at 225 deg, then the last 3 hours in the over at 235 deg to get IT of 203 deg. Incredible crust, great flavor, very tender, pretty moist. My question - why did it take SOOOOO long? I monitored the grill temp and IT with multiple different thermometers just to make sure I was getting accurate readings. Thank you!!!
I am a newbie here. I just cooked my first pastrami. I followed Meathead's recipe. I used a prepared 4.4 lb corned beef, 1 3/4" thick. Soaked in water for 12 hours, changed the water twice. Used Meathead's spice recipe. Weber kettle with SNS, BBQ Guru at 225 deg, apple wood. The cook took 14 hours. On the Weber for 11 hours at 225 deg, then the last 3 hours in the over at 235 deg to get IT of 203 deg. Incredible crust, great flavor, very tender, pretty moist. My question - why did it take SOOOOO long? I monitored the grill temp and IT with multiple different thermometers just to make sure I was getting accurate readings. Thank you!!!
Comment