Here's a few more shots. The back ribs with a liberal dose of Dr. BBQ's Big Time BBQ Rub:
A shot of the old Brinkmann Lefty, loaded:
Pastrami was started with oak and once the butts went on I started mixing in hickory and pecan. For the majority of the cook smoker temps were between 230-250. Everything is off the Lefty now and all turned out well; here's a look at the finished products.
Pastrami - nice peppery crust, looking forward to lots of sammies this weekend:
The two pork roasts, somewhere between slicing and pulling tender, great flavor from the SOW marinade:
Beef ribs - tender and juicy after two and a half hours of smoking and another two hours braising in beer to finish:
Thanks for checking it out!