Pastrami Time

Yeah, Yeah, I know I have been talking about making pastrami for some time now. But have been waiting for beef brisket to go on sale. It looks like that isn't going to happen any time soon. I got to digging around in the freezer and found a small part of a brisket. Of course it was the point end, not the best for pastrami. The point is kinda fat. One should really use the brisket flat, it is much more lean.
 Anyway I did trim all the outside fat I could. I will say here and now, not the best I have ever made but was pretty good. Although there is still some left. Here is the recipe I used.
Recipe Link:This is also a very good site for all kinds of sausage and smoked meats. 
http://www.nirvani.net.nyud.net:8090/docs/cache/home.pacbell.net/lpoli/index_files/Pastrami.pdf
So if you are interested in making homemade Pastrami, this is the best recipe I have found.

Its time to cook

Well I am still above the grass. Doing much better.
Haven't done much cooking. It has been cold and wet with much wind. I wish I had a nice place to get my pit and smoker out of the cold wind. Being cold sure makes things tough when cooking outside. Keeping the temperature up is harder than one might think.
 I have smoked a few pork butts, using my UDS (ugly drum smoker). They turned out pretty well, at least everyone said they did and there wasn't any left. Always a good sign. Bill
Pork Butts:

Seasoned and ready for the pit

                                                      Ready to pull and have some good eats
Butts were seasoned with Sucklebusters Hog Waller Rub, You can get it here http://www.sucklebusters.com/ This just happens to be my choice because its good stuff.
Pit temp was 250-275 deg. I am thinking that the weather being cold didn't help. Cook time was almost 7 hours. Internal temp was 190 deg. when finished. Wrapped in foil and let rest for couple hours.