Love the pics!! That meat looks perfect. Cabbage on the smoker sounds interesting.
I made a pastrami this weekend from some Frierich corned beef flats I bought last week. Previously I soaked and rinsed for 2 days. This time I just rinsed twice and rubbed it.
It came out a bit more salty but tasted good. Probably great with a beer and unsalted pretzels!
I would soak for a few hours next time and see if it come out just right.
Head Cook - Team BigBarryQ
Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser
BBQ - Bring Beer Quick!
In the Land of the Pig, the Butcher is King!