How to Make Pastrami Big Green Egg

Are you craving a delicious, homemade pastrami that will leave you wanting more? Look no further than the Big Green Egg!

In this article, we will guide you through the step-by-step process of making mouthwatering pastrami using your Big Green Egg. From selecting the perfect cut of meat to smoking it to perfection, we’ve got you covered.

Get ready to impress your family and friends with your culinary skills and enjoy the smoky, savory flavors of homemade pastrami. Let’s get started!

Selecting the Right Cut of Meat

To make pastrami on the Big Green Egg, start by selecting the right cut of meat. The most popular cut used for pastrami is the beef brisket. Brisket comes from the chest area of the cow and has a good amount of fat marbling, which helps keep the meat moist during the smoking process. It is a tough cut of meat, but when properly cooked, it becomes tender and flavorful.

When selecting a brisket for pastrami, look for one that has a thick fat cap on one side. This fat cap will protect the meat from drying out during the smoking process and add flavor. You can also choose between the point cut and the flat cut. The point cut has more fat marbling, which gives it a richer flavor, while the flat cut is leaner and more uniform in shape.

No matter which cut you choose, make sure to trim any excess fat, leaving about 1/4 inch to add flavor and moisture. Once you’ve selected and prepared your cut of meat, you’re ready to move on to the next step in the pastrami-making process.

Preparing the Brine

First, you’ll need to gather all the necessary ingredients for preparing the brine. Brining is a great way to infuse flavor into your pastrami and make it tender and juicy. To start, you’ll need kosher salt, brown sugar, pickling spices, garlic, and water. The salt and sugar will help to season and preserve the meat, while the spices and garlic will add a wonderful aroma and taste.

To make the brine, combine 1 cup of kosher salt, 1 cup of brown sugar, 2 tablespoons of pickling spices, and 4 cloves of minced garlic in a large pot. Add 2 quarts of water and bring the mixture to a boil, stirring until the salt and sugar have dissolved. Let the brine cool completely before using it.

When preparing the brine, it’s important to consider a few tips. First, make sure to use kosher salt instead of table salt, as it doesn’t contain any additives that can affect the flavor. Additionally, you can customize the brine by adding other spices or herbs to suit your taste preferences.

Brining the Meat

When brining the meat, it’s crucial to let the brine cool completely before using it. This step ensures that the meat absorbs the flavors and enhances its tenderness.

Here are some essential tips to consider when brining your meat for optimal results:

1. Choose the right brine: A good brine consists of water, salt, sugar, and various spices or herbs. The combination of these ingredients adds flavor and helps to retain moisture in the meat.

2. Brine for the right amount of time: The duration of brining depends on the type and size of the meat. Generally, poultry requires 12-24 hours, while larger cuts of beef or pork may need up to 48 hours. Follow the recipe or guidelines for the specific meat you are preparing.

3. Keep the meat submerged: Ensure that the meat is fully submerged in the brine. This allows for even distribution of flavors and ensures that all parts of the meat are properly seasoned.

4. Rinse the meat before cooking: Before cooking, rinse the meat thoroughly to remove any excess salt from the brine. This step prevents the meat from becoming too salty during the cooking process.

Applying the Dry Rub

When it comes to applying the dry rub to your meat, you want to make sure you’re using the best spices to enhance the flavor. Experiment with a combination of spices like paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create a delicious rub.

Once you have your rub ready, make sure to use proper rubbing techniques to ensure that the spices penetrate the meat evenly and create a flavorful crust.

Lastly, don’t forget the importance of marinating time. Allowing the meat to marinate with the dry rub for a few hours or even overnight will allow the flavors to develop and infuse into the meat, resulting in a more flavorful and tender dish.

Best Spices for Rub

For the best flavor, it’s important to use a combination of spices in the rub when making pastrami on the Big Green Egg. The right blend of spices can enhance the taste and create a mouthwatering experience.

Here are some of the best spices for your pastrami rub:

1. Black Peppercorns – Crushed black peppercorns add a subtle heat and depth of flavor to the pastrami.

2. Coriander Seeds – Toasted and ground coriander seeds bring a citrusy and earthy note to the rub, complementing the meat perfectly.

3. Garlic Powder – A touch of garlic powder adds a savory element and enhances the overall taste of the pastrami.

4. Mustard Powder – Mustard powder provides a tangy and slightly spicy flavor, giving the pastrami a unique and delicious kick.

If you want to try alternative rub options, consider incorporating paprika, cayenne pepper, or even brown sugar for a hint of sweetness. Experiment with different spice combinations to find the perfect rub for your pastrami.

Rubbing Techniques for Flavor

To achieve maximum flavor, it’s crucial to incorporate various rubbing techniques when seasoning your pastrami.

When it comes to smoking techniques, the key is to create a flavorful crust on the meat.

Start by generously applying the rub to the pastrami, making sure to cover all sides evenly. Use your hands to massage the rub into the meat, allowing the flavors to penetrate.

Next, let the pastrami sit in the refrigerator for at least 24 hours to allow the flavors to meld together.

When it comes time to smoke, use a smoking technique that allows for flavor infusion. This could include using wood chips or chunks to create a smoky environment.

Importance of Marinating Time

To enhance the flavor of your pastrami, it’s important to let it marinate in the refrigerator for at least 24 hours. Marinating allows the flavors to penetrate the meat, resulting in a more tender and flavorful pastrami.

Here are 4 marinating techniques to infuse maximum flavor into your pastrami:

1. Brine: Prepare a mixture of water, salt, sugar, and spices. Submerge the pastrami in the brine and refrigerate for 24 hours. This method adds moisture and enhances the overall taste.

2. Dry Rub: Apply a mixture of spices and seasonings directly onto the pastrami. Let it sit in the refrigerator for 24 hours. The dry rub will create a flavorful crust on the outside of the meat.

3. Injection: Use a marinade injector to inject a flavorful liquid directly into the pastrami. Allow it to marinate for at least 24 hours. This technique ensures deep flavor infusion throughout the meat.

4. Vacuum Sealing: Place the pastrami and marinade in a vacuum-sealed bag. Let it marinate in the refrigerator for 24 hours. The vacuum-sealed environment intensifies the flavor infusion.

Setting up the Big Green Egg

When setting up your Big Green Egg, it’s important to consider ventilation for temperature control. Proper ventilation allows for the regulation of airflow, which in turn affects the temperature inside the grill.

Additionally, grill accessories play a crucial role in the setup of your Big Green Egg. From racks and grids to convEGGtors and plate setters, these accessories help optimize your cooking experience and ensure even heat distribution.

Ventilation for Temperature Control

For better temperature control, it’s important to adjust the vents on your Big Green Egg. Proper ventilation techniques will help you maintain a consistent temperature for your cooking. Here are four tips to help you achieve the best results:

1. Open the bottom vent: This allows air to flow into the Egg and fuel the fire. Adjust the vent based on the desired temperature. Opening it wider increases the airflow and raises the temperature, while closing it restricts airflow and lowers the temperature.

2. Adjust the top vent: The top vent controls the amount of smoke and heat that escapes from the Egg. Open it wider for higher temperatures and more smoke flavor, or close it partially for lower temperatures and less smoke flavor.

3. Use the daisy wheel: The daisy wheel on top of the Egg can be rotated to control the airflow. Opening it will increase the temperature, while closing it will decrease the temperature.

4. Monitor the temperature: Use a thermometer to keep track of the internal temperature of the Egg. Adjust the vents accordingly to maintain the desired temperature.

Grill Accessories for Setup

To enhance your grilling experience, consider investing in a variety of grill accessories that will help you set up your cooking area efficiently.

One essential accessory is a temperature control device, such as a grill thermometer or a digital probe. These tools allow you to monitor the temperature of your grill accurately, ensuring that your food is cooked to perfection.

Another helpful accessory is a grill brush, which helps you keep your grill grates clean and free from debris.

A grill mat or a grill basket can also be useful for preventing food from sticking and falling through the grates.

Lastly, don’t forget about grill tongs and spatulas, which make flipping and handling your food much easier.

Smoking the Pastrami

Now that you’ve prepared the pastrami, it’s time to start smoking it on the Big Green Egg. Smoking the pastrami will infuse it with a delicious smoke flavor and create a tender, juicy texture. Follow these steps to achieve the perfect smoked pastrami:

1. Preheat the Big Green Egg: Start by lighting the charcoal and preheating the Big Green Egg to a temperature of 225°F (107°C). This low and slow cooking method will ensure that the pastrami cooks evenly and absorbs the smoky flavor.

2. Prepare the wood chips: Soak a handful of wood chips, such as hickory or oak, in water for at least 30 minutes. Drain the excess water and place the wood chips in a smoker box or wrap them in aluminum foil, poking a few holes to allow the smoke to escape.

3. Add the wood chips: Once the Big Green Egg is preheated, add the soaked wood chips to the charcoal. This will create the smoke needed to infuse the pastrami with that signature smoky flavor.

4. Smoke the pastrami: Place the pastrami on the cooking grates of the Big Green Egg and close the lid. Let it smoke for approximately 4 to 6 hours, or until the internal temperature reaches 165°F (74°C). This cooking time will ensure that the pastrami is fully cooked and tender.

Slicing and Serving

Once the smoking process is complete, you can slice the pastrami into thin, juicy pieces and serve it alongside your favorite condiments. Slicing pastrami may seem simple, but there are a few techniques that can enhance the overall experience.

First, make sure to use a sharp knife to ensure clean cuts. Start by slicing against the grain to maximize tenderness. This will prevent the pastrami from becoming stringy and tough. Aim for slices that are about 1/8 to 1/4 inch thick for the perfect balance of texture and flavor.

When it comes to serving pastrami, there are numerous accompaniments that can complement its rich and savory flavors. Traditional options include mustard, pickles, and rye bread. Mustard adds a tangy kick, while pickles provide a refreshing crunch. Rye bread, with its hearty texture, serves as the perfect vehicle for creating mouthwatering sandwiches. For those looking to experiment, consider adding sauerkraut or Swiss cheese for an extra layer of complexity.

Tips and Variations

When slicing and serving pastrami, it’s important to experiment with different accompaniments to enhance the overall flavor. Here are some tips and variations to try:

1. Mustard: Classic yellow mustard is a popular choice, but don’t be afraid to try different types such as Dijon or whole grain for a tangy twist.

2. Pickles: Pastrami and pickles go hand in hand. Traditional dill pickles add a refreshing crunch, but you can also explore other pickled vegetables like sauerkraut or pickled onions for added complexity.

3. Rye Bread: The perfect vessel for a pastrami sandwich. Look for a hearty, thickly sliced rye bread that can hold up to the robust flavors of the pastrami.

4. Sauces: While pastrami is flavorful on its own, you can enhance it even further with the addition of sauces. Thousand Island dressing or Russian dressing are popular choices, adding a creamy and tangy element to the sandwich.

Conclusion

In conclusion, making pastrami on the Big Green Egg is a delicious and rewarding process. By selecting the right cut of meat, brining it to perfection, applying a flavorful dry rub, and smoking it on the Big Green Egg, you can create a juicy and flavorful pastrami that will impress your family and friends.

Remember to slice it thinly and serve it with your favorite condiments for a mouthwatering experience. With these tips and variations, you’ll be able to enjoy homemade pastrami anytime you want.