first pastrami going in the MES 40.

[jsanders]

I've got it rinsed, soaked and rubbed. Now to the smoke. I guess I'll set the MES 40 to 250 and take the meat to 190 then foil and put in cooler for a couple of hours...till I get to the lake.

I'll get qview loaded soon. I owe ya'll a ton of pics from holiday smokes but just got lazy, drunk, full... you pick which excuse you like.

 

[blue]

Sounds good. I want to get one going since I am out. Make sure to post some pics.

 

[scarbelly]

If you let it rest in the fridge overnite before slicing it will be easier. Looking forward to seeing the qview

 

[fire it up]

When doing pastrami it isn't necessary to take it as high of a temp as you would a regular brisket.
With the brisket it is a lot tougher so it needs to reach those temps but with the curing of the meat it will become much more tender and is fine to pull at lower temps.
I have pulled them off at 165 and up to 180 and have found that anywhere in that area seems perfect.
One trick I love to do on pastrami is to completely cool it after smoking and then the next day place into a pot on a rack and steam it for a few hours before slicing.
Good luck with your first strami!