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?