First time pastrami

[AmirMortal]

So I picked up a couple corned beef in brine that were on sale during this ridiculous time. Turning the first one into pastrami today, since work is cancelled for at least a couple of weeks. 14.5 WSM should do the trick.

Made my own variation on the rub, probably way too much dried hot peppers (Ancho, Hatch, Arbol, Japones, and a single Thai chile), and likely not enough coriander. Maybe too much crushed mustard seed too...We shall see.

Wish me luck!

(Yes that's over paver stones and there's a hose 5' away. It was swept a day ago, it's raining pollen and leaves right now in my part of Florida.)

[AmirMortal]

2hrs in.

Already 155-160F. About to stall.

[cigarman20]

Looking good!


Sent from my iPhone using Weber Kettle Club

[SMOKE FREAK]

Looking good!


Sent from my iPhone using Weber Kettle Club

Heck yeah! Spicy pastrami...

I coat mine with black pepper...Lots of black pepper...It works well with the salty meat...

[AmirMortal]

It came out, and went down amazing. Definitely be doing this again soon.