Found these 2 in the deep freeze from a previous sale. Time to try pastrami!
Soaked for 6 hours changing the water every 2 hours:
Simple rub of EVOO, pickling spices, old bay, and CBB:
Wrapped and into the reefer overnight. Here they are coming to temp while I prep the WSM:
I usually use Royal Oak Hardwood Lump, but picked this up at an online auction for 50% off. Giving it a shot. I will say it was a slow chimney startup even with a side burner:
This little guy is just waiting patiently:
Given that I intend to thinly slice on the Bizerba, I was planning on pulling around 185. Let me know if anyone has any thoughts. Also, I've read about some finishing in a steamer, any thoughts on that?
WSM coasting at 240, been on about an hour.
More to come!