More pastrami...

[daveomak]

I was running low from the March batch so... I picked up a rump roast to try... Not as good as brisket but still edible.. One more valuable learning experience...
Brined in a zip bag for 10 days... Sliced in half for more surface area for spices and smoke.... rubbed with 2:1 ground coriander and ground black pepper.. stuck in the smoker with 3 flavor pellet dust...



Modifying my Chef's Choice slicer table sure helps to get thinner slices... Didn't do much for the flavor.. The first slices were WAAAAAY too thin... The slicer is now a VERY good slicer...
.....
Next strami, I'm getting a thicker roast so the slices are bigger... It'll work...

....

 

[6GRILLZNTN]

This looks good! What temp do you smoke at (if you don't mind my asking)?

 

[daveomak]

Smoke at 110 ish.... to dry the surface, then add smoke for 3-4 hours.. Then raise temp to cook....

 

[tropics]

Dave that looks good to me,I have been thinking of using a London Broil to make one. LIKE
Richie