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Today's Cook

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    Today's Cook

    I'm at my folks place for a bit. The Old Man's new favorite way to smoke is to drink coffee while I fire up the smoker, get everything ready and put the meat on.

    But I like doing it, and I'm getting this WSM 22 broke in.

    Today - breakfast sausage, turkey breast and a first attempt at pastrami.

    Keeping the smoker about 230-240 range.

    Royal Oak briquettes and mesquite chunks Click image for larger version

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    #2
    Looking good so far.

    Comment


      #3
      I like your Old Man's way of thinking, you can visit here anytime.
      Like what I'm seeing on the grill

      Comment


      • BFlynn
        BFlynn commented
        Editing a comment
        Be careful with the invites..... I'll show up

      #4
      Sausage is done.
      Turkey is as 150
      Pastrami at 110

      Click image for larger version

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      Comment


        #5
        Just think what you could load up on a 26 WSM.

        Comment


        • BFlynn
          BFlynn commented
          Editing a comment
          I'd have to have more mouths to feed!

        • ecowper
          ecowper commented
          Editing a comment
          Jerod Broussard just imagine if there were a WSM 26!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          ecowper and with an ever increasing internal cu.ft to surface area ratio......mucho heat retention without much thickness

        #6
        Turkeys done - POG and Rudy's rub on the outside Click image for larger version

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          #7
          BFlynn that turkey looks delicious!

          Comment


          • BFlynn
            BFlynn commented
            Editing a comment
            We're about to cut into it for lunch.

          #8
          Pastrami is off. Bark wasnt set at 150. Took it to 165.
          In the fridge now. Will be steamed tonight for supper. Still wish the bark was a little darker....

          Click image for larger version

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            #9
            All looks good to me !!!!

            Comment


              #10
              I like your fuel combo - I use that flavor profile often. Everything looks grate! (see what I did there?)

              Comment


              • BFlynn
                BFlynn commented
                Editing a comment
                I used that bc that's what's already here. But it's worked out pretty well.

              #11
              Pastrami is pretty good. Love the flavor. Super tender.
              Bark is a little light and a little soft. But will definitely do again.

              Not bad for a first time. Click image for larger version

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                #12
                Nice job mate, that looks juicy & tender.
                I've had a few cracks at Pastrami with varying results. I was convinced by some posts here to simplify the process and don't bother with the steaming part. 24hrs dry brine a quality corned beef with the rub of choice, then on the smoker and cook it to 203/probe tender, no wrap.
                Pics below show my last effort, the meat was like Hi-Vis orange when it came out of the fridge. Came out of the smoker with the bark all dark & firm. Everyone was making the right noises and nodding with cheeks full, sitting around the table.

                Just my two cents worth if you are chasing a firmer bark

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                  #13
                  Yup...forget the steaming step and smoke it all the way. Treat like anything else and wrap if you’re happy with the bark, or just go unwrapped.

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                    #14
                    Appreciate that insight! May do that next time. I'm also thinking that I'll get a darker bark back home on the PBC.

                    Comment

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