Yesterday we made Pastrami using Third Eye's recipe.
Turned out excellent. Everyone was loving the results.
Placed on the egg at 250 dome.
Did a light smoke with pecan until they hit 150 internal. Took about 5 hours.
At this point they were wrapped in foil and finished in the oven. Took them out at 170 internal temp and rested.
Really moist and full of flavor. Now I want to buy a deli slicer and do this more often.