2nd attempt at pastrami

[morkdach]

ok heres the 2nd try a little better than the first as it did not last long

rubbed with dijon cbp & coriander.

about 220° to 230° with hickory.



pulled at 180° and in fridge overnight then sliced made a good sammy

 

[bbally]

Nice work on the cornbeef to pastrami conversion

 

[smokingriley]

Looks good to me! Good Job!

 

[Bearcarver]

Looks great Terry!---->>

Looks a lot like Buckboard Bacon.

Bearcarver

 

[morkdach]

oh yea Beef Buckboard Bacon kinda what I thought