I smoked my first pastrami. It came out delicious, but it stalled at 150 for almost three hours, then stalled again at 167 for almost two hours. Is this normal? I started with a 2.5 lb corned beef, soaked it to remove some salt, used dijon mustard and rubbed it with cracked black pepper, coriander, onion powder and granulated garlic. 250* smoker over apple and cherry wood.
Once it hit 180 IT, I wrapped it in foil, put it back in until it reached 190*, wrapped it in towels for almost two hours then in the fridge overnight.