If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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OriDoodle
Hardwood pellets (hickory), 175 for five hours, then bumped it to 225 for two hours. Finally when it was almost dinner, and I was feeling squeezed, I popped it up to 375 for those last few degrees. Finished at 190, let it rest for another 15 minutes under foil.
Om. Nom.
derekz83
What was the brine process?
semperfi9964
Yummy!
OkZookeepergame2622
I’m not dissing pastrami, but I definitely thought this was a picanha and got excited for a minute.
kabula_lampur
That’s some thick cut pastrami. Looks amazing.
rom_rom57
Crack your coriander coarse so it’s sticks, chill the slab and then slice it THIN!.
BeerandVinyl
Did you use a pre packaged corned beef? I’ve done that before but in the oven. I was thinking I’d do one on my grill this year.
9 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Hardwood pellets (hickory), 175 for five hours, then bumped it to 225 for two hours. Finally when it was almost dinner, and I was feeling squeezed, I popped it up to 375 for those last few degrees. Finished at 190, let it rest for another 15 minutes under foil.
Om. Nom.
What was the brine process?
Yummy!
I’m not dissing pastrami, but I definitely thought this was a picanha and got excited for a minute.
That’s some thick cut pastrami. Looks amazing.
Crack your coriander coarse so it’s sticks, chill the slab and then slice it THIN!.
Did you use a pre packaged corned beef? I’ve done that before but in the oven. I was thinking I’d do one on my grill this year.
How long did you desalinate?