That is gonna be some killer corned beef and pastrami.
From your comments, do you envision a new thread for part 2 ?
If so, may I suggest you add on to this one later to keep it all together?
These long processes make more sense when they are from start to finish in one thread and the reader does not have to jump around to follow it.
Just a thought.
These types of well documented threads are what makes the Brethren incredibly valuable as a cooking resource.
Thanks for your efforts,
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.