- Feb 22, 2013
So i smoked a pastrami for 2 hours, my temp got crazy and went ip too 350 degrees for about 30 minutes till i calmed it down. so 2 hours latter i took the pastrami off it was reading 165 wich i heards was a good temp. i took it off foiled it and sliced it and it was tuff as nails! what the heck why did this happen i put it on the smoker thinking to cook it a little more?