Shawn White
Sous Chef
BTW: I'm the one with the moldy kraut ... Bryan found that it can be done without the mold (covered), so we are going to try making it his way this year.
When it hit 165. I was told do not go over that temp by Doug D no matter what i've read. It's moist and nice and tender. =P~ =P~ =P~[/quote:1szz2mfk]Bryan S said:[quote="Larry Wolfe":1szz2mfk]Bryan,
What temp did you pull the pastrami off?
Nick Prochilo said:[quote="Bryan S"t8zm0ni][quote="Nick Prochilo"t8zm0ni][quote="Shawn White"t8zm0ni]must be a new grate ... that boy's got money to burn I tell ya .. I bet he buys them by the case and uses a new one every cook ... new patio, a Weber Summit D6 ... he doesn't work, I'll bet he won the lottery or something
:grin: