Well after identifying the unknown soldier,
A plan was devised....
First I used my sweet brine, for 16 hours. Then coated with spicy brown mustard and pepper.
Smoked lightly at 250f until It hit an IT of 145f.
I cut it in half and the other half is now making a magical transformation into pastrami.
MMMM fresh fried okra coated with the lays BBQ clone powder.
MMMMM sliced paper thin
mmmmmmmmmmmmmmmmmmmmmmm onion buns
yep maple bacon and flip flops on my favorite mcyD's plate