Bull Round 2 pastrami Perfection.

[Gotbbq]

Finally, 3rd try. I made 2, corned beef points into pastrami. 14 hrs on the smoker. 230 degrees until the stall and then 250 after wrapping. 2 hrs in the yeti and, presto, great, fatty, delicious pastrami. Never will do the flat again.

 

[Mike]

Fantastically done @Gotbbq!

 

[Gotbbq]

Fantastically done @Gotbbq!

Turned out great

 

[cookingjnj]

I see you did not save any for us tonight? Looked great, and I am sure tasted even better.

 

[Gotbbq]

I see you did not save any for us tonight? Looked great, and I am sure tasted even better.

Every so often I make something that comes out just how I wanted it to, no excuses -too much smoke, needed a little more time, the dog licked it. This was on target. This is where I always say to add it to my recipe book but figure I’ll remember what i did, but I don’t.