Pastrami on the Small

I cooked up Thirdeye's wet pastrami(method #2 - http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html) last night on the Small Egg. 

I had a 2 1/2 lb corned beef brisket point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day.

I had really wanted to try to cook it on the Mini Egg but my wife had some turkey meatloaf that she wanted me to cook as well so onto the Small they went:

The meatloaf came out fine:

But the star of the show was the pastrami! Here it is when I foiled it at an IT of 152:

 
It probed really tender at 193 and after the rest it sliced up really moist & tender:

It was delicious!  Thanks Thirdeye!!