Brisket Pastrami

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I dont even have a meat slicer...
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Sure you do.  I have one just like it.  It's called a knife.

BBQMzungu
 
We corned a beef a week ago.  The recipe we have takes a couple of weeks in the fridge, but it was great.  Next time, I want to do two so I can try to turn one into pastrami.  We can't buy either corned beef or pastrami over here, so we have to learn to make it if we want it.

BBQMzungu
 
Looks fantastic,

Earlier in the post you mentioned a starting temp of 225 then later in the post you said 250. How long at what temp? Do you add smoke and what kind of wood and for how long?
 
Looks fantastic,

Earlier in the post you mentioned a starting temp of 225 then later in the post you said 250. How long at what temp? Do you add smoke and what kind of wood and for how long?
I had to bump to 250* because the temp dropped to 16* outside.

Added more lump and closed down some vents.

I used lump charcoal and hickory chips
 
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