I got a nice piece of filet and a sirloin
Decided to do pastrami out of the sirloin and pstrama two way out of the filet
The filet went in to a dry rub for 10 days
The sirloin gone in to a brine for 10 days
After 10 days the filet and the sirloin went it to a bath of ice water for 5 hours.
got a new coat of spices , one filet and the sirloin gone in to
The smoker at 225’f till IT 195’f got wrapped in foil over night
The other filet was hanged in the cellar for 7 days .
The pastrami and the smoked filet are great but the dry filet is amazing it got a great deep flavour.
This is the smoked filet
The dry filet
Thanks for looking