I just finished consuming my second strami. It turned out great. I was flat corned beef brisket just over 5 pounds. Sorry no qview, my camera is broken. Good smoke flavor and just the right amount of spice. I have one question. When the temp reaches 165 it stalls. I've read several post stating the same. But mine doesn't move unless I crank up the heat. It hasn't mattered that much, I continue to smoke for about 6 hours then foil for a few more hours and then let rest. They have both turned out awsome. Any advice on the reason for the stall? Thanks
