If this pastrami turns out OK...


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
it will be nothing short of a miracle. I began this am setting up about 10. Followed Chris' instructions to use the standard method. Put the meat on, closed up, and the temps shot to over 320. Closed everything up, and it all slowly came down. Finally, it was getting too low so I took a look and there was no coals left, and the meat had dropped from 153 to 147. I was uncooking my meat!!! Threw more coals in and a few chips to get i started, and now we're back to 246 - but rising.

I dunno, I'm not really a beginner, but when I read about smokes where the temp locks in and nothing needs to be done, I'm green with envy.
 
The trick to getting your temps to lock in, is too only make minor adjustments, and to wait 15 minutes afterwards before deciding whether to make another. Otherwise you wind up overcompensating.

Good luck with the pastrami! Yum, I've never made one before but I really should try it.

Be sure to let us know how it goes (+pics).

Pinny
 
Mike,
The key to learning your smoker is of course to keep using it.......

The more consistent you are in the set up the more consistent the cook will be. I always top off the charcoal, put 10 lit in for a minion start and leave the vents wide open until the smoker gets to the 215 (about 30 minutes) mark on the lid vent, then I close the bottom inlet to this position and within 15-20 minutes the system stabilizes at 250 degrees.

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For a lower temperature I put fewer lit coals on the stack and for a higher temp I let it go with the vents wide open longer or put a few more lit on top too.

Get a feel for what vent positions provide what temp and things will get going better. Note my temps are very consistant with outdoor grilling taking place above 90F from May until October. During the winter it takes slightly more air to get the temps up but once everything is stabilized it goes smoothly.
 
I think my smoker doesn't like the standard method. Minion, even a mini-minion works better. In any case, miracles did not happen, and the brisket, while it has good flavour, is quite tough.I'll try and steam it tomorrow and see if that helps.
 
Turned out not too bad. The flavour was good, but the meat was on the dry side, and I credit that to the high heat. Also, I'd prefer a fattier brisket, but don't know if they are easy to find. I did steam, and it did help, and there were no leftovers.
 
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