Pay Back Stramie W/Qview

[pignit]

There's just nothing quite like french kissin a pigs snout.......... How did you get that picture of me at that age?

 

[ronp]

A lot of research Dave, It's called Google.

 

[faquinteros]

Thanks for tips. I did check everything and it was all fine. I had seen a 3 or 4 degree drop, but not ten. It was already out of 140 degrees. It got to 150, plateaued, then dropped to 140 slowly over a few hours. Then came right back up and pulled it at 165. Seemed very weird. My fire was at 215, I brought it up to 235 about halfway through the plateau. Very, very big drop if you ask me, but it ended up fine.

I did steam my pastrami at the end. Very good, but I wonder how to make it even more tender. I left the temp prob in it and when it got to 205 I pulled it off the steamer. Took less than an hour. Wonder if leaving it on longer would have been better.

 

[pignit]

I may have said this before but Ron talked me through my first pastrami and I've done them the same ever since and not a bad one in the bunch. I take mine a little higher.... hittin 180.... rest... cool in the fridge... slice nice and thin. It's awesome. Glad to hear it turned out. The best thing about not being really happy with a smoke is you get to do it again.... until you get it right.