On Mar 13, 9:57*pm, Janet Wilder > wrote:
> RockPyle wrote:
> > With St. Patrick's Day coming up, Corned Beef went on sale at the
> > local meat playground (Cattleman's Meats in Taylor, MI). *A buddy and
> > I went Friday to pick up a couple of corned briskets and I also got a
> > hunk o' shoulder.
>
> > So today I woke up bright and early to make pastrami and pulled pork.
> > I have a Brinkmann Square vertical smoker with a Home Depot Stainless
> > grilling wok as my firepan and today was the day I was going to forego
> > the water in the pan and switch to sand.
>
> > It was a remarkably positive switch. *I bought some playsand and
> > filled the water pan to about 1 inch from the top, covered the pan in
> > heavy duty foil and put a pie pan also covered in HD foil over the
> > middle.
>
> > When I fired up the coals, I left the bottom vents at 1/4 open, where
> > I usually run the unit with water in the pan. *As it stabilized, it
> > was up around 300*F, so I closed the vents all the way (but it is
> > still not very well sealed). *What a difference! *The temperature
> > stayed between 260* and 275* and the coals lasted *forever*! *I added
> > much less fuel than usual over the cook, and not having to add water
> > was really nice. *I had a quicker than usual cook as well, 9 hours to
> > 194* on the pork and 188* on the brisket. *I expect to spend less heat
> > heating water, but I'll keep an eye on future cooks to see if they
> > really get quicker (my usual brisket/pulled pork time is 11 hours).
>
> > I am a believer in sand in the pan now! *I expected more drippings in
> > the pie pan, but was happy to wrap the foil up and discard cleanly.
>
> > I am taking pics, and may find a way to post them.
>
> > Time to go eat!!!!
>
> > Rock
>
> Hi Rock,
>
> I have a Brinkman Gourmet bullet smoker and switched to sand on the
> expert advice of my AFB gurus. It is far superior to the sand, however,
> I found that I had to lessen the amount of sand as the temperature was
> getting too high. I now know just how much sand I need to maintain the
> temperature I want in the smoker.
>
> Congratulations and if there is any leftover pastrami, I'd be glad to
> help you out with it.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Hmmm, I would think that less sand would raise the temperature because
it would provide less of a buffer between the heat and the meat. What
am I not understanding?

Leftover pastrami . . . I'm not familiar with that concept.

Actually, It will sit mostly whole until Monday, when I'll be
borrowing a meat slicer to slice it really thin for sammiches.
Mmmm . . . Pastrami for lunch!

Rock