Smoker help!!!!!!

[lilricky]

I am in the process of smoking a corned beef into pastrami. I put the brisket on this morning about 745, it is now 340 and my meat temp has dropped big time. I made the 140 in 4, but now i have dropped down to about 135, max temp was 147. I pulled my termomete and check in boiling water and it read 210, so that is reading fine. I am smoking on a ecb electric and i am holing rigt at 220. i have hit stalls before, but this one is killing me. Would I be best to pull it and put it in the oven? Oh, and btw, it is about 20 outside right now.

BTW, I also have some ABT's on as well. If it all turns out, Q-view to follow later tonight after the Packer game.

 

[mvincent42]

Let me start by saying I have never done pastrami before, but I have done a ton of research into corned beef and pastrami.

If you started with a store-bought, cured, corn beef you shouldn't have to worry about the temperature danger zone since most are cured with nitrates. If you cured yourself, did you use cure or just salt?

Was the corn beef boiled before you started smoking? Or are you "cooking" it as well as smoking?

My opinion would be to just let it do its thing, but I hope I'm not steering you wrong.

 

[lilricky]

thanks mike. it was a store boughten brisket. cooking as well as smoking. all good now, temp is climbing, back to 142*

 

[kathrynn]

Let it go...I want to see pics.  Just did 2 myself on New Years Day.  You will love it!!!!

 

[mvincent42]

Definitely want to see pics. Can't wait to do one myself!

 

[lilricky]

sorry guys, my pics didn't turn out. phone camera was too dark.

 

[mvincent42]

Some people say no pics it never happened...I say, "how did it come out?"