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Pastrami Prep | Big Green Egg Blog
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One thing that you’ll notice when you have a Big Green Egg and get serious about the cooking on it is all the prep and planning that you have to put into it to get amazing results. I’ve found that with work and life, I need about a week to prep and prepare for my weekend cookouts. This week, my focus is on pastrami.

I love a good pastrami sandwich – I spent enough time in New York to have tried some of the best out there. But it never crossed my mind to make it myself until I started this blog and I needed to get some idea of items to cook that weren’t ribs or beer can chicken (both I can do blind folded). So after some research, I settled on trying to make my own pastrami this weekend.

Here are some of the links that I’ve pulled some ideas from:

The easiest way to start is to begin with a corned beef brisket that you can get at most supermarkets already seasoned. I picked mine up on Sunday and will begin the process on Thursday.

Initial Steps

  • Soak the brisket in a water solution to remove some of the salt – change every 4-6 hours (or when possible)
    • I’ll be soaking this starting on Thursday morning and changing every 8 hours or so (some of us have to work and sleep)
  • Prepare the rub
    • I have not yet figured out the rub that I’ll use for this, but this is the idea that I’m starting with
      • 4 tablespoons freshly ground black pepper (more if you like it peppery)
        1 teaspoon granulated garlic powder
        1 teaspoon onion powder
        1 Tbsp kosher salt
        2 Tbsp paprika
        1 Tbsp corriander seed, toasted and ground
        1 1/2 Tbsp turbinado sugar
        1 1/2 Tbsp tri color peppercorns, crushed
        1 Tbsp mustard, ground
        1 tsp dried minced garlic

So that’s about it – it’s only Tuesday and my mouth is already watering for Saturday’s dinner! Stay tuned for more information and pictures as this process progresses.




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