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Unread 03-20-2008, 02:08 PM   #8
The Anchorman
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Join Date: 02-03-07
Location: Narragansett RI
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Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen
Cooled, then slice on the deli-slicer. It tastes great!
Ray Depot, The Anchorman
The Anchormen, Rhode Island's Original Competition BBQ Team.

BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens
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