I've had my large BGE for about a week and have been happy with it.
Last night I made pastrami using the recipe from "Playing with fire and smoke". I followed the "wet pastrami" method and it came out a little tough. Still great, but tough. We sliced it thin and it was a little better.
I smoked it at 225-275 grate temp until it was 150 degrees. Then I wrapped in foil with a little beef broth and checked it when it got to 165 and it was still tough, so I checked again when it got to 175 and it was still tough. I finally took it off at 190. It was a little better,but still on the tough side.
Are there any suggestions as to what else I should have done to make it more tender?