Given the flood of corned beef at the markets, I decided to try making Pastrami over the charcoal for the first time.
So....
Two small corned beef briskets. 1.5 and 2.5 lb'ers. Figured no big loss in case I screwed up.
Soaked these for 24 hrs changing the water twice. Made a coating of coriander seed, black pepper and garlic powder. Ran this through the spice grinder first. Coated and wrapped in plastic for an overnight rest.
Yesterday onto the WSM with two apple chunks. Used sparky's coffee can trick for the charcoal in the center. That worked pretty slick.
Ran the WSM between 225-250 for the entire cook.
1st Pastrami came off @2.5 hrs at an IT of 165.
2nd Pastrami came off @6 hrs at an IT of 163.
Double foiled and into the refrig overnight.
Sliced shot coming soon.
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