SirPorkaLot
somebody shut me the fark up.
This was my other cook yesterday.
While I was seasoning my Paella pan and getting it ready for prime time, I needed a reason to check out the new Thermoworks Smoke (I will post a review separately on this tool)
I just happened to have stuck a Corned beef in the water to soak the night before, so Pastrami seemed to be the answer.
I rinsed off the slab of meat and rubbed it with my Pastrami rub.
I loaded my baby WSM with Royal Oak charcoal and a Hickory split.
Using the Smoke thermometer, I was able to keep track of the cook as I went about my other business.
Last night after many b-day beverages, the meat came off, got foiled and refrigerated. Today for lunch, I steamed it to reheat and slice.
It sure is tasty!
While I was seasoning my Paella pan and getting it ready for prime time, I needed a reason to check out the new Thermoworks Smoke (I will post a review separately on this tool)
I just happened to have stuck a Corned beef in the water to soak the night before, so Pastrami seemed to be the answer.
I rinsed off the slab of meat and rubbed it with my Pastrami rub.
I loaded my baby WSM with Royal Oak charcoal and a Hickory split.
Using the Smoke thermometer, I was able to keep track of the cook as I went about my other business.
Last night after many b-day beverages, the meat came off, got foiled and refrigerated. Today for lunch, I steamed it to reheat and slice.
It sure is tasty!
