Corned beef into pastrami

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Master of the Pit
Original poster
Jul 23, 2012
Metrowest Boston , ma.
Had a 3.25 lb point cut CB in the fridge for a few weeks and figured it was time to smoke it. Fired up the WSM and after a good soak to lower the salt content I rubbed it with black pepper and sprinkled on the spice packet that came in the package....figured that would spice it up in a pastrami sort of way.

Took it off when it hit 200 and let it cool...then double wrapped it in foil and swaddled it in a couple of towels , popped it into a cooler and it's currently waiting to be sliced for tonight's supper. I will post a pic of the sliced meat if I remember....
I bet that will taste so good.  I do 3 or 4 of these every year.  Yours looks very good and hope you get sliced pics :)
That looks really good man 
  I'll hang around & hope that you take some pics when you slice it 
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