Last weekend was fortunate enough to fire up the ECB and make another batch of my youngest girl's new favorite: pastrami. I had been dying to make Dutch's Wicked Baked Beans and I thought the drippings from the brisket & rub would add terrific flavor. First soaked for about 20 hours, changing the water a few times through. Here it is 'knocking the chill off before applying rub. Attachment 22062 Here is the rub from the coffee mill: whole corriander, black & green peppercorns, whole clove & garlic powder. Attachment 22063 My first attempt using the Minion method, still need to work on that. Attachment 22064 Dutch's Wicked Beans with some slight mods based on what I had on hand: pork & turkey sausage instead of bacon, pickled jalapenos, the rest according to recipe. Threw a few bone-in chix breasts on for dinner to go with the beans while the brisket would be sleeping. Attachment 22065 The ECB is fired-up to 235 and holding steady in its wind-break. Time to further test the camping chair / cold oat soda / good book combination whilst behind the garage. Attachment 22066 Below after 5 hours, and one additional chimney of coals. The brisket takes some great sear lines and crusts wonderfully! Attachment 22058 Beans & Chix Breast to be served with salad. Brisket foiled & returned to smoker for longer "nap." Attachment 22059 The following morning after sleeping in the fridge & ready for slicing with my roast beast carving blade... Attachment 22060 The final result of wafer-thin sliced peppery goodness! Ready to steam & pile on sandwiches. Attachment 22061 Thanks to Dutch for the BEST beans I've ever tasted or served! Thanks to all the previous pastrami posts, tips & continued support! If you haven't yet tried to smoke pastrami yourself, I cannot encourage you strongly enough to give it a try.