Been a long time since I posted here but my little guy just turned two and I have a little time to do some smoking now. I made a reuben fatty for dinner a few nights ago. Home cured pastrami filled with swiss cheese, sauerkraut and thousand island dressing. Wrapped in a bacon weave and kissed with cherry smoke. I did this one in my MES and ran between 250 and 260 for about three hours. I crisped up the bacon with my torch at the end. Thanks for looking.