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First pastrami on the mini wsm

post #1 of 7
Thread Starter 
Following Jeffs article on how to do this. Using a 2.65lb point cut. Here it is 1 hour into it

post #2 of 7
Thread Starter 
Sitting at a 155 IT
post #3 of 7
Thread Starter 
Done and cooling for slicing
post #4 of 7
Thread Starter 
Sliced. Delicious with some provolone and some grey poupon
post #5 of 7
Great looking pastrami!
post #6 of 7
That looks great!drool.gif:
post #7 of 7
Nice looking Pastrami , and the color was great .

Have fun and . . .
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