The pastrami is always great I love the stuff! I make at least one a month sometimes two. If you like it lean you have to spit the brisket into flats and points and get that middle fat out - or just buy flats I guess. Looking forward to hearing what you think
I updated my pastrami page to add more details for the first time pastrami makers. It's really easy just takes a little time - about 10 days.
I pulled the beef bacon slab. it turns raspberry red! AT least on the outside. I didn't try it - it says wait until overnight. I learned with pastrami it's better to wait - pastrami tastes weird right out of the smoker - next day it's to die for!
Here's the picture of the slab - I'll slice it tomorrow after work and let you know what I think.