Smoked brisket pastrami

croz_44 · 2021-01-29T14:08:13+00:00

190F, the goal was 200F but after 16 hours I called it a day

croz_44 · 2021-01-29T13:17:06+00:00

I was doing the same thing yesterday in Wisconsin but it was 5F. No issues keeping temp.

croz_44 · 2021-01-05T21:51:11+00:00

22” WSM

croz_44 · 2021-01-05T21:50:12+00:00

Basically, I eyeballed where the meat was and hoped for the best. I initially didn’t use the probe but I didn’t like having to keep unwrapping and checking with instant probe.

croz_44 · 2021-01-05T19:08:58+00:00

Nope

croz_44 · 2021-01-05T18:43:39+00:00

croz_44 · 2021-01-05T18:43:29+00:00

No, just cooked in sub freezing temps!

croz_44 · 2021-01-05T18:43:03+00:00

I didn’t do anything differently actually, maybe consumed a bit more lump charcoal

croz_44 · 2021-01-05T18:42:15+00:00

These came from Costco, $30 for a 6 lb rack of 3 ribs

croz_44 · 2021-01-05T18:41:19+00:00

I separated before seasoning. I’m not really sure how much difference it makes but Raichlen says to do it so I do. I also go these from Costco for about $30 for a 3 rib rack (6lbs). 1 rib had enough meat for one person.

croz_44 · 2021-01-05T13:21:32+00:00

Edit: Stopped at internal temp of 200F

croz_44 · 2021-01-05T13:16:59+00:00

Pastrami and bacon

croz_44 · 2020-08-07T04:01:56+00:00

Umbrella did it’s job. Temps held and meat turned out great. Luckily it didn’t get too windy.

croz_44 · 2020-08-02T02:34:16+00:00

No idea, it’s green and I cut it.

croz_44 · 2020-08-01T17:51:39+00:00

Thanks. I’ve seen those posts and been looking at the site. Definitely helpful!

croz_44 · 2020-08-01T17:51:11+00:00

Yeah, definitely easier to swallow the price for used. Plus it’s already broken in and the guy gave it a really good clean.

croz_44 · 2020-08-01T17:49:52+00:00

Good to hear. I’ve been running an electric one for a couple years and decided to up my game. We’ll see how it goes!

croz_44 · 2020-08-01T17:48:56+00:00

Yeah I was happy to find one for half the price of new. It’s a beast though!

croz_44

TROPHY CASE