once again I want to thank everyone that has posted their thoughts, ideas and results on here. My first pastrami turned out as perfect as it could be . . I am going to hit stores tomorrow and look for some sales...
I started this last night after I got done with my Chuckie, added a few pecan and apple pellets to my AMNPS, I left the hickory pellets in there, figured it had about another hour or so of them before the pecan and apple where used . . . soak the corn beef for a few hours, applied EVOO, rubbed with course ground gourmet peppers, McCormick Montreal Steak seasoning, garlic powder . . .
MES 30 set at 210, smoked until IT was at 165. increased smoker temp to 235 put in a foil pan, added just a few tablespoons of apple juice and beer, covered and continued to smoke until IT was at 195. FTC for almost 2 hours (I fell back asleep). pulled and put on new foil and placed in the frig . . sliced up today, by the way everyone hovered around and was dodging my knife they must of liked it also . . not sure if there will be enough for sandwiches :-)
Pastrami at 165 IT
195 IT, ready for FTC
I welcome any thoughts or ideas