Originally Posted by 417bullelk
You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself.
Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful.
It did come out 'melt in your mouth tender'... Cooked at 225-250* over cherry & hickory on the BGE for about 9 hours to an internal of 195*...
The only problem is that since it was my first time, I just wanted to do just one to see how it would turn out... I see an overnighter this week to do the other two I have in the fridge....