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- Users: bobbymac29649
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The dreaded stall
I smoked my first pastrami yesterday. Brisket, brined for a week, rubbed and in fridge uncovered for two days then into the smoker at 8:00am yesterday morning at 225. Hit 167 by 5:00, wrapped in butcher paper and put back in smoker (MES 40). Internal temp dropped to 163 and stayed there for 3...- bobbymac29649
- Thread
- Replies: 3
- Forum: Beef
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Newbie here from Greenwood SC
Hi everyone. I'm Bobby and I'm new to the forum. I'm not totally green to smoking, I've smoked bacon and pork in the past. I've been making sausage for years but have never smoked any so I figured it was time to put on my big boy pants and get into the arena with you all. I've been cooking...- bobbymac29649
- Thread
- Replies: 2
- Forum: Roll Call
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