I smoked my first pastrami yesterday. Brisket, brined for a week, rubbed and in fridge uncovered for two days then into the smoker at 8:00am yesterday morning at 225. Hit 167 by 5:00, wrapped in butcher paper and put back in smoker (MES 40). Internal temp dropped to 163 and stayed there for 3 hours then 164 for another 3 hrs. I set the timer for five more hours and went to bed.
When I got up this morning at 6:00 the smoker was off and the internal temp read 130. It's on the dry side so I was thinking of steaming in..Your thoughts?