I was quick to get to temp and meat going as you can see. uncovered for 7 hours, wrapped at 165 and pulled at 203 about 3 hours later. I kept it in a 175f oven for another hour and a half before transporting in a cooler to serve 4 hours later. I pastrami brined it, thus the color. Came out juicy and maybe a touch over/shredable on the point side.
This is my first time using the genius, and wow does it make things easy.
Any thoughts on this cook?
by medium-rare-steaks