Ran into a brisket I could not refuse, but rather than just doing the old low-and-slow I decided to slice off the flat and make a pile of pastrami. Damn!
Needed to make room in the refrigerator for a week (could substitute a cheat with store bought corned beef as a starter) to brine. Then onto the grille (my BGE is spectacular for this by the way) for the usual 12-18 hrs smoking, depending on thickness. Then nothing but mouth watering goodness . It turned out awesome!
I'll share the recipe if anyone is interested.
Homemade pastrami, on rye with a little mustard, some Swiss and a dill spear fucking rocks.