Today's Cook

[BFlynn]

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

[Red Man]

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.

[Stuey1515]

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

[BFlynn]

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.

[BFlynn]

I used that bc that's what's already here. But it's worked out pretty well.

[JGo37]

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

[Jerod Broussard]

ecowper and with an ever increasing internal cu.ft to surface area ratio......mucho heat retention without much thickness

[ecowper]

Jerod Broussard just imagine if there were a WSM 26!

[Greygoose]

All looks good to me !!!!

[BFlynn]

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....

[BFlynn]

We're about to cut into it for lunch.

[DavidEmpey]

BFlynn that turkey looks delicious!

[BFlynn]

Turkeys done - POG and Rudy's rub on the outside

[BFlynn]

I'd have to have more mouths to feed!

[Jerod Broussard]

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