Ok, I'll admit I'm almost ashamed to post yet another pastrami. But this was a pretty big smoke for me. I did an 8+lb pork butt, the controversal chuck tender vs chuck pot roast and another corned beef brisket turned into a delicious pastrami. I'll post the other smokes soon, so if you'll have to go look for them. Until then...here's yet another of my favorite Pastrami's. I started with a 3lb Corned Beef Brisket. I soaked it for about 12 hours with one water change halfway through. Did the tried and true rub of EVOO, Old Bay and Mixed Pickling Spice Let this sit wrapped in Saran Wrap overnight (about 9 hours) Then in the am got the WSM going. Using Seven Oaks lump charcoal mixed with Mesquite, Apple and Chery via the Minion Method. Here it is going on the smoker with the 2 chuckies. The pork butt is on the bottom grate. The Thin Blue is movin', let the waiting game begin. About 2 hours in, time to probe everything. An pretty fast smoke for this guy. 5 hours from start to finish. I'll admit I was watching the Hawkeyes almost blow an easy victory, but there didn't seem to be a stall with this one. I let it sit in the cooler for 2 hours. Here's a pre-slice pict. Here's a post-slice picture. Here it is with the rest of the beef I did today. Thanks for looking. Now get out there and make yourself some pastrami. This stuff is delicious. Now I have a weeks worth of excellent sandwiches to look forward to.