Dafish13
Fire Starter
That looks delicious! I will have to try JJ's rub. Did you smoke it in the pan? If so, was that to help keep it moist?
Well, yes and no. More like laziness. I was sort of following Jeff's pastrami technique (from a few emails ago), and also it was just less messy that way. You can rub and smoke in the same pan--drop it on the grates, and take it off with ease and no cleanup. I did foil the pan before it hit 160°, and unfoiled at 180°. Normally I like a bit more smoke flavor in most of my other meats, but I think pastrami needs a lighter touch, and the GMG gave out just the right amount.That looks delicious! I will have to try JJ's rub. Did you smoke it in the pan? If so, was that to help keep it moist?