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Temperature variation within MES.

post #1 of 4
Thread Starter 

I will be making some Pastrami in my MES 30" tomorrow.

 

I have 3 pieces: 1 large piece that is thick and two flats.  I'll use my only electronic meat thermometer in the thickest piece.

 

Should I put the thickest piece on the uppermost rack and the two thinner pieces below it, due to temperature difference? (Assuming the uppermost rack will be warmer.)  I'd hate to overdo the thinner pieces while waiting for the thicker piece to get to 170* IT.

 

Any thoughts or am I overthinking this?

 

TIA

post #2 of 4

What cut did you make your pastrami out of?

 

If i were in you shoes, i would put the thermometer into the smallest piece and switch it to the large piece when the smaller one reaches desired temp. Nothing worse than over cook pastrami!

post #3 of 4
What dingo said put your therm in the smaller then switch to the bigger.
post #4 of 4
Thread Starter 

Dingo007,

 

I like that plan better.  I'll put the thermo. in one of the flat pieces first, then switch it when it's up to 170* IT .

 

Thanks!

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