!st Pastrami on WSM

abokol

Smoke Blower

Original poster

Mar 6, 2010

85

10

Gypsum, CO

• Mar 14, 2010

• #1

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.

 

rw willy

Smoking Fanatic

OTBS Member

Feb 7, 2008

795

66

Maryland, Harford County, Kingsville

• Mar 14, 2010

• #2

Sweet! Love that stuff. Nice sammies on your horizon.

 

fourthwind

Master of the Pit

OTBS Member

SMF Premier Member

Mar 12, 2009

1,203

12

Thornton, CO

• Mar 14, 2010

• #3

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!

 

werdwolf

Master of the Pit

OTBS Member

★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Mar 14, 2010

• #4

That's look'in good. Mine's resting right now!

 

kcskac

Newbie

Dec 9, 2009

1

10

• Mar 15, 2010

• #5

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?

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Mar 15, 2010

• #6

Fantastic

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Mar 15, 2010

• #7

nice pastrami there,

you are giving that WSM a workout & putting it to use doing what it does best.

 

caveman

Master of the Pit

SMF Premier Member

Feb 5, 2010

1,798

15

Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Mar 15, 2010

• #8

Nice juicy looking strami. Looks good for you first!!

 

benjaminr

Meat Mopper

Apr 13, 2009

264

10

Carbondale, IL

• Mar 16, 2010

• #9

Welp now I need to do one.