Pastrami error

[Hamlet 77]

Tried to smoke a 6 pound pastrami today, according to a recipe in a book I have, spent 9 hours smoking it, ended up using a Texas crutch just to get the internal temprature to 72 degrees C, as per recipe. Cut into it, it is raw, seriously raw, finishing of simmering in stock.

Strike that recipe from my list.

My first Bradley failure and I'm blaming the recipe.

[Grouperman941]

What was your box temp?

[Johnny]

Tried to smoke a 6 pound pastrami today, according to a recipe in a book I have, spent 9 hours smoking it, ended up using a Texas crutch just to get the internal temprature to 72 degrees C, as per recipe. Cut into it, it is raw, seriously raw, finishing of simmering in stock.

Strike that recipe from my list.

My first Bradley failure and I'm blaming the recipe.

72 degrees C = 161 degrees F ,, something must have been reading wrong because thats a cooked temp!

[Johnny]

This is one I did not long ago, perhaps if one has never seen one before they may think its raw.
Just saying.

[Ka Honu]

I smoke at around 225°F (about 107°C) to an IT in the vicinity of 190°F/88°C for flavor. It's generally still "chewy" (maybe even tough) at that point and (after cooling) usually needs to be tenderized by steaming (back up to 200-205°F/93-96°C or dumping in the sous vide (180°F/82°C for 10 hours). Then slice across the grain and it'll be wonderful.

[Hamlet 77]

The oven temp according to the recipe was 86 degrees C, realise that was my first error.

I realised there was an error somewhere as the reading on my Bradley probe said 72 degrees C.

Everything is still a learning experience with each new recipe I use, the final result was great, just not how I got there.