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.
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....
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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