› Forums › Smoking Meat (and other things) › Beef › !st Pastrami on WSM
New Posts  All Forums:Forum Nav:

!st Pastrami on WSM

post #1 of 9
Thread Starter 

Corned Beef Flat w/mustard and spices

Pulled it at 165 and into the foil overnight

Sliced for sammies on Sunday morning

Thanks for checking out my smoke.
post #2 of 9
Sweet! Love that stuff. Nice sammies on your horizon.
post #3 of 9
Looks great! It's a strami revolution around here right now... Funny how holiday's affect what we smoke due to the price of the meats.. Next up.. Double smoked hams for Easter!
post #4 of 9
That's look'in good. Mine's resting right now!
post #5 of 9
so what wood did you use to smoke your strami and what temps. I picked one up to do in my WSM. So is that what everyone does smoke to 165 internal and then hold in foil, or could you foil and leave on the smoker for another hour?
post #6 of 9
post #7 of 9
nice pastrami there, PDT_Armataz_01_37.gif

you are giving that WSM a workout & putting it to use doing what it does best. icon_smile.gif
post #8 of 9
Nice juicy looking strami. Looks good for you first!! PDT_Armataz_01_37.gif
post #9 of 9
Welp now I need to do one. points.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › !st Pastrami on WSM