Sunday, March 9, 2008


My goal here is to reproduce a real NYC style pastrami. I know, pretty ambitious. Here is how I'm going about it....

I started with a commercial corned beef. Brisket cut. I avoid the top round cuts as I find them too lean for this method.

Soaked for 24 hrs in cold water, changing the water out a couple of times to remove the excess salt.

I made a rub of mixed pepper, coriander and garlic

Brushed on some yellow mustard


Fired up my Big Green Egg:

Will cook at ~250 with some fruit wood

I'll follow up with some pics of the finished product. I expect to smoke the pastrami for 6-8 hours until an internal temp of ~180 is acheived.

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