expatpig
is Blowin Smoke!
Not sure if I would call it Montreal Smoked Meat, Pastrami or NOBStrami, but it was delicious. Brine cured a 12lb brisket for 4days,rubbed with spices, and smoked it in the UDS for 8hrs, quick chilled it and let it rest overnight in the fridge. I steamed it for 4hrs on a rack in a covered roasting pan. Served on homemade rye with home made mustard. oooo sooo good!