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awesome looking pastrami. :emoji_thumbsup:

Just putting the grate on the bottom and the Vortex in center. I don't know "IF'"there is enough room between the grate & the Vortex. I cant get out side soon to check, cause I got hit with 18" of snow. Dan

Hi I messed up big time..For some unknown reason I thought I was working with 2 pounds of ground pork and doubled the amount of brat mix. Went ahead and put then under the broiler 18"of snow here.The result was predicable . I took 2 bites and into the garbage they went.. Sorry I mess up, and...

Hi All Where can I purchase a Vortex knockoff? I'm thinking on using the Vortex with my WSM22" Thanks Dan

Hi I will post back with the results.Can't grill them got12" snow here already, so under the broiler they will go. Dan

Hi I use your measurements for the Lem fresh bratwurst 27.3 grams or 3.61 tablespoons for 1 pound of ground pork..I'm going to let sit in the fridge over night, then put it on skewers and grill them...

Hi All Would the Vortex work on a WSM 22" Thanks Dan

Ribs look very tasty :emoji_ok_hand: . Did you sauce? Dan

Nice looking wins :emoji_thumbsup: Were they crispy? :emoji_ok_hand: Dan

Hi All Would the Vortex work on a WSM 22" Thanks Dan

Picanha is real tender & tasty "IF" not over cooked. One of favorite cuts of beef. Dan

Hi Finally the pastrami is done. Smoked with hickory for 4 hrs then steamed til probe tender 200*. Looks like the 4 day cure work, nice red pastrami color. Taste was a little on the spicy side for me.I don't know "IF" the spicy taste comes from the McCormicks' Pickling Spice= Cormicks Pickling...

Hi Al I had to proceed only after 4 days. Because I want to smoke it and the weather here doesn't look too good, after tomorrow. Also I was under the impression the dry brine goes into the meat at 1/4"rate per day. Thanks Dan

Hi Please explain? I already have the pastrami rub on it. The salt was 2%=12 grams. Thanks Dan

Pastrami Update: After four days wrapped in the dry brine I had too unwrapped it..I rinsed it off and applied the pastrami rub (cracked black pepper mustard seeds & coriander) also sprinkled some paprika & garlic powder.Going to let it rest uncovered in the fridge. Going to smoke with hickory...

That was NOT my grill. Just repost of some one elses grill

Hi All OK Then 5 days it is..Then rinse apply pastrami rub rest for 24 hrs then into the smoker for 4 hrs then steamed, till probe tender. Am I right on track? Thanks Dan

Hi All How many days would I need for the brine before smoking. Does IT have to be rinse before smoking? Thanks Dan

Hi All The 1.5 lb brisket flat is now wrapped in the brine= cure 1.7 grams,salt 12 grams, sugar 6.8 grams + Mc Cormicks Pickling spice= Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent. Now the wait. Dan

OK Of to good start. Thx Dan