Pastrami on the Bubba Keg

I had both the Keg and the Goldens' active yesterday, the Goldens' for the Smashburgers, the Bubba Keg for Pastrami. About a 7 hour smoke, even though I had the vents open a smidge (official bbq term), I was having problems getting the temps under 275 or so. I still have some sealing to do after the rebuild but this was a good test for a low n slow.

My rub is from amazingribs.com, I've never deviated from it and it's always done me right.

Keg coming up to temp -



Brisket out on the Bubba Keg -



After a number of hours -



Quite a bit of lump left in the Keg. One thing it's always excelled at is low n slow and being miserly with lump usage -



Slicing for today's lunch -



Warming in the cast iron -



Pastrami sandwich with Mustard and Swiss, not a bad lunch! -



Thanks for checking out this cook!

Regards,
-lunchman

Ron_L said:

Looks good! Did you start with a store bought corned beef? Did you soak it at all?

Click to expand...

Store bought Corned Beef, Friedrich's I think. I've never soaked it, never felt I needed to do so and it's always turned out great. Someday I may follow Meathead's recipe exactly re: the brine to see if it makes a difference.

This is the "close to Katz's" recipe, has always been good.