Round 5 of my
WSM experience happened last night...
Now I know to NEVER begin smoking a pastrami(brisket) late in the afternoon...
After 8 hours and 45 minutes of smoking, the pastrami finally finished at an internal temperature of 203 and passed the tenderness test(random poking with a toothpick) at 1:15 am...
....and then having to wait another hour for the pastrami to rest before having the first slice was painful...
Today's brunch included my first smoked pastrami, grilled asparagus and smashed potatoes, with a spoonful of the pastrami jus over the top.
Patience is the one virtue I highly recommend for everyone before venturing into the smoker section of your local store.
..of which I showed little. I fully intended to brine my pastrami a full 20 days. After opening the brine bucket on the 7th day, Tuesday night, and having all of the spice aromas in the kitchen all night, the smoking began on Wednesday afternoon...
You can find more information on my pastrami experience
>>HERE<<
Having to work all weekend, round 6 has already begun...
... a couple of racks of baby back pork ribs.