Venistrami

A friend of mine gave me a chunk of corned venison.  He suggested his usual cooking method by means of a crockpot but I immediately thought of pastrami.  I mentioned my intention to him and a light bulb turned on in his head while he looked at me as if I had invented the wheel.

It was about a 2 pound roast.  I followed the Meathead philosophy.  I gave it an overnight soak in fresh water to desalinate.  Then it got the rub.  Onto the Egg with cherry wood at 250 until it hit 150 deg.  Took about 3 hours.  I cooled it off and finished it in the Instant Pot this morning.  Since it was small I tried 15 minutes of pressure but it wasn't tender.  Another 15 minutes did the trick.  It's just right for slicing.

Here are a few pics in seemingly random order.



Thanks for looking!