I smoked a pork shoulder and a corned beef point today. I put the meat on my WSM early this morning. 8lb. Shoulder on the bottom, 4lb. Point on top.
I was too busy/lazy for pics of prep and cook, but this is how it turned out:
PASTRAMI
PULLED PORK
The rub on the pastrami was a bit saltier than I wanted, but still pretty good.
The pork had all of that wonderfulness from the pastrami basted all over it. Yum!!