Sorry about the late post,2 different species of fish season coming up. Busy tying rigs.
This Pastrami was a Corn Beef soaked for 30 +hrs..It was the saltiest Pastrami I ever made,not happy with the cut.I did have the heat get away at one point probably 20 min.,super thick bark was the outcome of that.Lets look at some pics.
Beef applied mustard
Charcoal Royal Oak starter chimney
Bottom vent part closed
The ash pot was how the heat got away it was not all the way in.
I pulled the mini and damped the kettle.Regained control
Temp at the end was nice
Rested a little should have waited longer still hot. Boss wanted to eat.
Can;t have just meat so a Ham Grenade for each of us
Steamed the Pastrami for Reuben the following day That took the salt out
Missed taking the plated sorry.
Thanks for looking.