Pastrami Reuben Sandwich


 
Thanks Chuck! I assume you smoked at 225?
Probably closer to 250-260. My bottom vents are shot and the most closed position is now about 1/4th open still. I'm probably going to drill them out and replace the rivets with SS screws & washers

My bride doesn't get too excited about "brisket" type cooks, but she's requested this cure/cook to be done again. I'm always happy when that happens :)
 
Heaven.....................
979C0771-1C47-4634-872A-EBD290DA2821_zpsvqazpjoj.jpg
 
Chuck;
That's ANOTHER home run! I LOVE home smoked pastrami and that looks "as good as it gets!" Don't you just love it when a plan comes together?

Keep on smokin'
Dale53:wsm:
 

 

Back
Top