Big Glenn
Meat Mopper
Hey everyone. Memorial Day weekend finally gave me time to heat up the smoker. Found a 9lb shoulder for $1.19 a pound and had a corned beef I had for a while that I wanted to make into pastrami. I soaked the corned beef for 6 hours with 3 water changes then rubbed I’d down with the spices. I injected the shoulder with apple juice then rubbed it with Weber Smokey brown sugar rub.
In to the Pit Boss gasser using apple chunks in the chip drawer. My hope was that the chunks wouldn’t burn up as fast as chips do and it seemed to work. I only had to add one 3-4” chunk every hour. While these were smoking I made a pan of candied bacon. That was the most popular thing I have ever cooked.
When the pastrami reached 160 I T I pulled it and steamed it to 205.
I didn’t take a picture of the pork until after it was pulled.
I don’t know if it shows in the picture but the pork had a nice smoke ring. And now the money shots
All in all my best smoke yet. Thanks for looking
In to the Pit Boss gasser using apple chunks in the chip drawer. My hope was that the chunks wouldn’t burn up as fast as chips do and it seemed to work. I only had to add one 3-4” chunk every hour. While these were smoking I made a pan of candied bacon. That was the most popular thing I have ever cooked.
When the pastrami reached 160 I T I pulled it and steamed it to 205.
I didn’t take a picture of the pork until after it was pulled.
I don’t know if it shows in the picture but the pork had a nice smoke ring. And now the money shots
All in all my best smoke yet. Thanks for looking
