Master of the Pit
SMF Premier Member
- Joined Jun 5, 2009
So I decided I'd try a pastrami since the price was right & you all got my mouth watering for some all the time
Alright guys don't hate me but I calibarted two probes & even put one one the grate. They're all reading good yet I fast approaching 4 hours & I'm not about to get sick so sorry but I'm hungry so oven it is? Just can't figure this one out?
What Al said, Terry.The 40-140 rule does not apply, the meat has been cured. To be on the safe side on all large cuts of meat don't put the probe in until 3 or 4 hours into the smoke. However with cured meat you don't have to worry.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.