So I'm six hours into smoking my 'pastrami' and am having a hard time getting accurate meat temps I think. Since the brisket flat is relatively thin, am I supposed to try and measure in the middle or what? I would have figured this thing would have been done by now, but the meat readins I'm getting are in the 140-150 range, and of course in some places all the way up to 180+. I'm concerned that I'm going to end up with about half pastrami and half pastrami jerky.
It's probably a 7 pound flat, there wasn't a uniform fat cap on it, so the fat ranges from 1/8" to none in some places. I'm thinking this could be the issue, some places with not enough fat?
It's sitting on the lower grate, grate temps have been in the 220-240 range most of the time.
I'm not sure what to do now. Any input would probably be helpful.
Anton
It's probably a 7 pound flat, there wasn't a uniform fat cap on it, so the fat ranges from 1/8" to none in some places. I'm thinking this could be the issue, some places with not enough fat?
It's sitting on the lower grate, grate temps have been in the 220-240 range most of the time.
I'm not sure what to do now. Any input would probably be helpful.
Anton
