Pastrami on the WSM

My favorite butcher offered me the chance to get a pre cured flat of a brisket if I ever decide to smoke my own Pastrami.
OK I took the chance and tried it out.
I seasoned the meat with the Ankerkraut Gunpowder rub and stored it over night in the fridge.
I decided to use apple wood for the smoke flavour and adjusted the WSM to 110°C (230°F)

The outcome after nearly 2h was impressive (core temp 67°C (153°F))

Here are some impressions:

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht.

*

Diese Website verwendet Akismet, um Spam zu reduzieren. Erfahre mehr darüber, wie deine Kommentardaten verarbeitet werden.

%d Bloggern gefällt das: