I guess I am a kettle-head now. Been reading a lot bout low and slow on my new kettle. The snake method piqued my interest so I thought I'd give it a go. Had a Goebbels corned beef flat from the last bogo. I think the cutter of this piece might have had a ew beers at lunch, as it was part flat (which it was supposed to be) with a top of point.
Went to put it water for the soak and it opened up like it was butterflied with a big 'ol chunk of fat like between the flat and point. Oh well, I can fix that with some butchers twine. Over night soak and let it sit out and dry. Run was self-concocted with the usual pastrami flavors.
Now for the snake. I wasn'r real sure about this one but knew I could back it up with the pellet pooper if it "flamed out. Used Cowboy briquettes in a 2x1 snake and 2/3's around the kettle. topped with a few chunk of hickory and apple.
Lit about 10 briquettes in the chimney, got them hot and added to the tail of the snake. opened all vents and waited watching the
Inkbirdbbq
I-BB-4-T. hadfa probe for ambient hanging under the "warming rack" where the meat was to sit.
Temp settled in at about 295, which was about 18-1/2 degrees higher than i wanted. closed down bottom vent to about 1/4 and covered. forgot to say I added a loaf pan about 1/2 full of water in the middle. After adding a couple chunks and covering it settled in at275. Viola. probed the meat and went to find an adult beverage and watch the
Inkbird
app. I wasn't bright enough to download the temp graph but was tickled to see it holding right near 275. Had another couple of adult beverages. it only took about 2 hours to hit 175 internal. remoed and wrappd as tight as butch paper would allow. reinserted and waited for 201. Was watching a race so time flew by.
Alarm went off at 201. double checked with instant read. It was done. Some experts say to cook to 180 then steam the pastrami to finish it, but I'm hard-headed and 200 was my way.
Took wrapped meat and put in cooler, never unwrapping. Let it sit couple hours and couldn't wait.
Had to see it
rewrapped and stuck in refrigerator to chill for slicing this morning,
Slicing time:
Was busting open for a sandwich but waited for mama and supper.
Threw some slices in the steamer pot to warm for sammies.
It seemed to work out fine and almost dislocated my shoulder patting myself on the back.
used thumbs for pics because my phone pictures are huge
Thanks for looking! Sorry so long
John
Went to put it water for the soak and it opened up like it was butterflied with a big 'ol chunk of fat like between the flat and point. Oh well, I can fix that with some butchers twine. Over night soak and let it sit out and dry. Run was self-concocted with the usual pastrami flavors.
Now for the snake. I wasn'r real sure about this one but knew I could back it up with the pellet pooper if it "flamed out. Used Cowboy briquettes in a 2x1 snake and 2/3's around the kettle. topped with a few chunk of hickory and apple.
Lit about 10 briquettes in the chimney, got them hot and added to the tail of the snake. opened all vents and waited watching the
Inkbirdbbq
I-BB-4-T. hadfa probe for ambient hanging under the "warming rack" where the meat was to sit.Temp settled in at about 295, which was about 18-1/2 degrees higher than i wanted. closed down bottom vent to about 1/4 and covered. forgot to say I added a loaf pan about 1/2 full of water in the middle. After adding a couple chunks and covering it settled in at275. Viola. probed the meat and went to find an adult beverage and watch the
Inkbird
app. I wasn't bright enough to download the temp graph but was tickled to see it holding right near 275. Had another couple of adult beverages. it only took about 2 hours to hit 175 internal. remoed and wrappd as tight as butch paper would allow. reinserted and waited for 201. Was watching a race so time flew by.Alarm went off at 201. double checked with instant read. It was done. Some experts say to cook to 180 then steam the pastrami to finish it, but I'm hard-headed and 200 was my way.
Took wrapped meat and put in cooler, never unwrapping. Let it sit couple hours and couldn't wait.
Had to see it
rewrapped and stuck in refrigerator to chill for slicing this morning,
Slicing time:
Was busting open for a sandwich but waited for mama and supper.
Threw some slices in the steamer pot to warm for sammies.
It seemed to work out fine and almost dislocated my shoulder patting myself on the back.
used thumbs for pics because my phone pictures are huge
Thanks for looking! Sorry so long
John
