Decided to give pastrami a try. Followed the Virtual Weber Bullet method as closely as I could.
All in all it turned out very good. Good curing and great flavor. Smoked it to 165* on UDS after the three day cure with TQ and spices.
It wasn't pull-apart tender at first so the first sammies the meat sort-of came out in big pieces and was a bit chewie even though it was sliced paper thin. So I foiled and sent back into the oven at about 225ish until I reached a meat temp of 200*. After that the pastrami was very tender. Not quite as juicy but still VERY good. Didn't last long.
I know the recipe calls for smoking to an internal temp of 165* but is the pastrami supposed to be sort-of chewie? Do others cook to higher internal?
Hershey just got a small taste but he liked it too!