!st Pastrami on WSM

Discussion in 'Beef' started by abokol, Mar 14, 2010.

  1. abokol

    abokol Smoke Blower

    Corned Beef Flat w/mustard and spices


    Pulled it at 165 and into the foil overnight


    Sliced for sammies on Sunday morning


    Thanks for checking out my smoke.
     
  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    Sweet! Love that stuff. Nice sammies on your horizon.
     
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks great! It's a strami revolution around here right now... Funny how holiday's affect what we smoke due to the price of the meats.. Next up.. Double smoked hams for Easter!
     
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    That's look'in good. Mine's resting right now!
     
  5. kcskac

    kcskac Newbie

    so what wood did you use to smoke your strami and what temps. I picked one up to do in my WSM. So is that what everyone does smoke to 165 internal and then hold in foil, or could you foil and leave on the smoker for another hour?
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Fantastic[​IMG]
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice pastrami there, [​IMG]

    you are giving that WSM a workout & putting it to use doing what it does best. [​IMG]
     
  8. caveman

    caveman Master of the Pit SMF Premier Member

    Nice juicy looking strami. Looks good for you first!! [​IMG]
     
  9. Welp now I need to do one. [​IMG]
     

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