Pastrami in the smoker!

[Chasdev]

Soaked in brine for 9 days.
I plan on placing in the oven in an aluminum pan with water added (sitting on a cooling rack to keep it from getting wet) when it hits 180 internal, oven set to 225, and calling it done at around 200 plus or minus depending on the poke.
Here's the fuel and the currrent temps about an hour into the cook.
Added my latest idea for fire brick set up and vent setting.

 

[JLeonard]

Looks like a good start. In for the finish.

Jim

 

[smokerjim]

Looking good

 

[JC in GB]

I just love a good home made Pastrami. Pass the rye and kraut!

JC

 

[Chasdev]

Here's the finished Pastrami.
Steaming it caused some of the dry rub to fluff off, so I went ahead and rinsed it off.
I used way too much rub, the flavor was extreme, much better rinsed.

 

[Steve H]

I bet that'll make a heck of a sandwich! How did you serve it up?

 

[mr mac]

Looks good to me! I've been meaning to do my own pastrami for years. I guess I should ask The Better 9/10ths to make rye bread.

 

[Chasdev]

I bet that'll make a heck of a sandwich! How did you serve it up?

Just sliced up on #1 using my new cheapo slicer and frozen for now.
We ate a ton of it during the slice though.
The wife finally let me buy a slicer, for years she said I'd shoot my eye out (Christmas call back there).