First smoke using a WSM - Pastrami

From my 2011 St Paddy's day stash.


It's a nice looking cut.


Just simple spices.


Ready for the fire.


I just got my WSM Friday. I lit the fire using the Mignon method. The smoke started yesterday (Saturday) @ 2:30 Arizona time.
Onto the grill. There's water in the top pan too.


Fire's glowing nice. It will take a full 1/2 hr to get up to 225 (at the base of the meat). The dome thermometer reads around 270.


3 1/2 hrs later the IT is 163.


Now I wrap it and let it go to 180-185. I did add some water and briquettes .


It's up to temp and will go in the fridge until Sunday.


And then I will finish it off in the pressure cooker for about 20 min. I'll post a pic of the sliced meat later.

It's time to eat what I cooked.

I'll try to restrain myself long enough to weigh the finished product and take pics.:icon_smile_tongue:

I don't think I ever posted a pic of the finished pastrami

This was right after I steam finished it. It was every bit as juicy and succulent as it looks.