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I bought the E-330 a few days ago. The sear station is insane. I had the grill at about 700 degrees to get two thick ribeyes started. Great char. It's a neat feature and works well. As far as I know the only difference between the E-330 and E-320 is the sear station. I'm in Chicago, too...

Fridge temp is 42. I just turned it down a bit. Also, I took the reading with a probe thermometer and left it in for about 5 minutes. Not long enough for the fridge to cool all the way down after opening. I'll have to get a permanent thermometer for the fridge.

Thanks Kevin. I will try the process that you suggest. I will also increase the cure time just to be sure. After the cure, I'll smoke to 160 internal, remove, cool, wrap and rest for a day or so, then steam before slicing. Using that method I can also freeze a few chunks and then just steam...

I'll have to check the fridge temp, I'm not sure what it's at. I wasn't planning on separating the point and flat at all. The 'plan' was to cure for about 7 days, smoke to a 150 internal, wrap it and rest it for a day or so. Then put it on the slicer and have sandwiches. Last time I did the flat...

Wet curing some pastrami. I have done the dry rub recipe posted on this site with good results, thought I would try the wet cure. Last time I just used the flat and thought it was a little dry...this time I have a packers brisket. Left the point on thinking it would add some some flavor and...

Yeah I am going low and slow. I am not doing the water pan, but rather I'm doing the clay saucer. I don't see myself adding water and what not. As I said earlier, Im a newbie with the WSM, but I have owned three other smokers so I'm familiar with temp control issues. The biggest butt is...

I have been using this site for a while as a reliable source for smoking info/help, but I have to admit I didn't own a WSM. I just bought one, the new 18.5 and while I have been smoking for a while, never on a WSM. I always used a propane cheapo just for ease of temp control. Regardless, I...

thanks for the replys. i am going to mount it into the lid. Im working in a tight area and wanted everything attached so I wouldn't have to pull the therm in and out. i was thinking of just doing it under the handle

Just bought an OTG....I'm going to mount a thermometer. I have seen some discussion here about not mounting it in certain areas for a variety of reasons, i.e. too close to heat if cooking indirect, etc. Where is the best place to put it? I plan on using it for both direct, indirect, and some...

Thanks for the update. I think I'll follow in your footsteps. I'm not doing the veg with it because I'm serving sandwhiches with slaw, but the technique and cooking method is helpful. Thanks again.

Thanks for the reference to the prior post. I did a cursory check for a similar post and didn't see one. I think I'll cook the day before, slice the next day and reheat in the oven with a bit of reserved liquid. It sounds much easier that way.

michele, how did you cook it.? Boil, braise or other? How long, etc? Or did you just go until fork tender like a smoked brisket? Any help is appreciated.

I may have over emphasized 'deli style'. I just want the beef to be recognizable slices vs being shredded because its been over cooked (like over smoked brisket). I agree with you on the slices though.

Gary, You're much more confident in my abilities than I am....I'm looking for nice deli style slices of corned beef and I'm not sure of the best cooking process and/or resting process to obtain them.

Sorry I just posted this under beef recipes and realized it is not a recipe. Its not really a BBQ question either so please forgive me if its in the wrong place again, but regardless here is my question (again)...... I have two flats (a 3.5# and 1.5#) that I have been 'corning' for about 9...

I have made this sauce a few times and it's great. Any suggestions/preferences on a rub that pairs well with this sauce on a pork butt?