Pastrami and Pork Shoulder on WSM

[jcnaz]

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!!

[harris92]

Looks great!  Please share how you prepared the pastrami.

Thanks

[jcnaz]

For the pastrami my inspiration came from Hank's thread here:
http://weberkettleclub.com/forums/food-pr0n/what-no-corned-beef-threads/?PHPSESSID=3e19c63cc8f52cd2012c5f4efa90c3c7
I also did the Google search that he suggested.
I soaked it overnight. Rubbed with Montreal Steak seasoning to which I added more black pepper, cayanne , and garlic powder.
The smoker ran a consistent 250° all day. I pulled the pastrami off after 9 hours, 190° internal.

[5280Jeff]

Those both look amazing! nice job

[G$]

I like salty pastrami.  The more times you change the water, the less salty it will be, theoretically, as the osmosis is attempting to reach equilibrium and replacing salty water with fresh will 'reset' that osmosis.