Mini Pastrami

I've followed Thirdeye's pastrami recipe and each of his cooking methods here: http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

The guest pit boss recipe on his site looked interesting so I thought I'd give it a try with some minor tweaks to the cooking method.

I had a small corned beef point (2.87 lbs) that I soaked in water for about 40 hours (in the fridge). Last night I dried it off and applied Bobberqer's rub (minus the juniper berries which I didn't have).


This morning I fired up the Mini and put the point on:


I took it off at an IT of 155, foiled it and put it back in the Mini:


Cooked it to an IT of about 180 and took it out of the foil to apply "Glaze #1" (from the recipe):


I took it off about 30 mins later:


And after a 30 min rest sliced it:


Per the recipe, I saved a little of the glaze to apply after slicing but personally we found it too sweet for our tastes.

Overall it was tasty but I think I should look into curing larger cuts as this seemed like too much effort for so little pastrami. Thanks for looking!