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Grid Iron Meat Probe test

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    Grid Iron Meat Probe test

    Smoked up some pulled chuck pastrami last night.

    Panned it at 183 internal. Set the meat probe for 209 internal.

    Cooker cooled down right on cue. I kept it at 200 for one more hour, then dropped it to 160 for about 3 more hours.

    Pro smoker also did it's thing.

    Click image for larger version

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    #2
    Awesome, Jerod! Now pass the ketchup ...

    Comment


      #3
      Lookin' really good!

      Comment


        #4
        Gorgeous

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          #5
          Good to see your's is working, mine crapped out on me a long time ago.

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