cleglue
Head Chef
I did the pastrami yesterday Wolfe inspired. It was a very small corned brisket. I soaked over night and changed the water three times during that time. I used ground coriander, ground black pepper, and garlic. I installed the Guru eyelet in the WSM before the cook. I don’t know if that was why I had a problem with temperature control. It was all over the temperature range…very high side. It got to 308 degrees once. I thought it would take about 6 hours to get to 175. After hour nine it was at 169 degrees temperature was about 237 so I left it. The temperature got to 250 and the alarm sounded so I turned it off and forgot to turn it back on. I was looking stuff up on the internet and forgot about it so about 1 ½ later I suddenly realize I still had the corned brisket in the WSM temperature was at 189 on the brisket and 289 on the WSM at about 10:30 last night. I still came out very GOOD.
Here are the pictures.
Here are the pictures.