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Best pastrami yet!!

Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

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