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Sure did!

140 was perfect!

I have an old Hobart 1712 automatic whose linkage was missing so it was manual. The adjustment guides got all gummed up as well so it was almost impossible to adjust…for sale in Minneapolis if anyone is interested: My new one is a Globe model 4875 digital and automatic, really like it:

Nice and tender perfectly cooked plenty juicy just a tad sweet and not a lot of pickling flavor. I think in the future I would cut back on the sugar and add more time in the brine. Quite impressed with my new slicer I wish I could post a video on the site but in automatic mode on setting No. 6...

Cooled it down overnight and sliced up today: Makes a clean slicer dirty fast! Here’s an example of how thin I could get it:

Done at 3:00 at an IT if 140.

In at 10:00 AM at 220 Degrees Fahrenheit it’s now 133… I may pull it off a little early since it’s so flat probably closer to 140… I like to keep it a little rare since I’ll be slicing it up super thin. I like to keep it a little rare since I’ll be slicing it up super thin.

Covered it with crushed black pepper and coriander after smearing it with cheap yellow mustard as a binder. Into the Smokin’-It #3 with Apple in Mesquite for the next several hours until it reaches an internal temp of 145°F. More to come…

Bought a 5.8 pounder from Costco, followed Pops brine with a bag of pickling spice for 11 days and it was injected.

About as easy as anything can get on one of therse smokers. I just wanted to try out my new slicer.

I think Chaps is your place…look them up.

Started with a sirloin tip from Costco at 10 pounds. Seasoned with salt pepper onion and garlic powder. Smoked it with Apple and Mesquite for about 3 1/2 hours until an internal temp of 128°F then blasted it on my grill for a nice outside char. Sliced it up on my new to me slicer…made great...

Here some vac packed for later:

Some pics of the leftovers from last nights St. Patrick’s day dinner! No much corned beef to slice, plenty of pastrami though!

Thanks for that! I’ll slice the remainder up after refrigerating overnight...more to come!

Here’s the pastrami flat