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My thinking is time-based. I went with the 12" tube. But when I do burgers, I only need 2 hours worth, so I wish I had the smaller 6" tube. Wait! I was thinking about doing some cheese... so now I need a tray! In other words, choose your size based on how long you want to apply "extra"...

Agreed, Call CC first! Wait! UNPLUG the unit first, call CC second. You likely have a ground fault in the unit, but unless you have the tools to trace that type of problem (with the unit unplugged please!), it is not safe to continue using it.

I got a full packer Prime brisket from Costco, and trimmed into 3 pieces. This was the large half of the flat initially. After corning for 10 days, I cut off about 1.5lbs for corned beef and cabbage. I used the remainder for this pastrami. My reason for these cooks is my love for "really...

Thanks! Your method will be the next one lol!

uhm, WOW.

Quoted to follow! Great post. Thanks!

I was so looking forward to a picture of the distorted hot dog with a needle in it!!

...to the smoke RING! There is a lot of research that says the smoke only adds to the ring up to a certain temperature, and that's it. But that is just the ring, and that is just cosmetic. As long as there is smoke, you are adding smoke flavor. I "think" I remember that temperature to be 140*

I am new to all this... I went to Chef's Toys today just to buy a decent slicing knife. When I tried to cut some corned beef the other day it was too soft to cut with my dull as hell steel lol! I figured this pastrami deserved a proper blade.

...ice bath overnight. Said piece of meat then stayed in the box of ice (freon?) for approx 24 hours before final smoke at Low Smoke to the IT of 132* I am now 30 minutes into the final smoke. I completely screwed up the rub... actually I forgot to put it on. So I grabbed the JH Pecan Rub...

That was my concern. I was initially thinking about juicy and tender. I'm WAY new to all this, and I stole the recipe for the marinade from a "marinate overnight in the fridge" method. I'm starting to think I should be concerned about the heating the marinade part and just drain it after a few...

AH! Thanks for the clarification.

I'm gonna plead ignorance... what is wrong with store bought cabbage? Asks the guy that has never had the alternative!

I just started my test of this with a 1lb hunk o beef lol! Yours looks incredible! Inspiring to say the least!

...sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test. I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into the bag. the SV timer is set for 72...

Ok, I’m sold! So now I just need to figure out the Corned part! Hey SmokinAl, what’s “your” way? ;-)

I shoot out in the desert a lot, so I swing by there a bunch. Shooting in La Quinta next week. I was in the San Fernando Valley last week and it was 117 with 70% humidity! That’s like Phoenix!! I’ll confess, I love where I’m at now.

Thanks George! Man, Im gonna change all my post to beachbum as profession lol! I shoot all day and you guys want me to drag the camera back out while I’m cooking!!

Most of my Q pics are going to be from the iPhone. Cooking is what I do for fun AFTER work. My best food pics are when I get paid to take them!

Danger zone is 40-140*f. I thought I remembered it as 2 hours, not 4.