For my first smoke I decided to do a pastrami. I had purchased some brisket and dunked it in a brine for 10 days and this is how it looked when I pulled it out on day 10
The recipe I used called for 4 TBS of fresh ground black pepper and after about .5 TBS my arm and wrist were getting tired of all the grinding. I thought there had to be a better way and this is what I came up with.
It worked like a champ! Grinding through the 4 TBS in about 30 seconds. So with the prep out of the way it came time to rub the fresh corned beef down.
Then sent off to the fridge for a 2 day rest. Time to fire up the mini
pulled the rubbed down corned beef from the fridge
after 10 hours at 225 I pulled the Pastrami and an IT of 190
It tasted really good but I am following the guide on Amazing Ribs website and they suggest to wrap in foil for 12 hours and then steam. So, after work today I will be steaming one of these beauties to an IT of 203 and enjoy a pastrami on rye for dinner. I cant wait. More pictures to come...