Ran out of pastromi, so I had to make more for the wife. Got a convection plate from Horizon, test burns worked well so now time to test with meat. Get a Brisket Packer and 2 chuck roasts. Soaked, Rubed, seasoned, and bagged. came time to smoke got the pastromi and brisket mixed up.
Going into the fridge
Should be 2 Pastromi & 1 hunk of Brisket
Should have been 2 hunks of Brisket and 2 Chuckies
Brisket I think
BBQ sauced Pastromi
Sliceing BBQ Pastromi oops not the brisket
The other Pastromi
The only ones I got right CHUCHIES
Pulled the chuckies
Lost the Pics of sliced Brisket by the way the BBQ Pastromi wasn't to bad... next time I WILL mark the bags. I started at 6:00 AM ambient temp 30f. I'm open for the Zingers
Going into the fridge
Should be 2 Pastromi & 1 hunk of Brisket
Should have been 2 hunks of Brisket and 2 Chuckies
Brisket I think
BBQ sauced Pastromi
Sliceing BBQ Pastromi oops not the brisket
The other Pastromi
The only ones I got right CHUCHIES
Pulled the chuckies
Lost the Pics of sliced Brisket by the way the BBQ Pastromi wasn't to bad... next time I WILL mark the bags. I started at 6:00 AM ambient temp 30f. I'm open for the Zingers