Fired up the Weber (newly equipped with a wood side table) and made some delicious turkey pastrami. I started with a 10lb foil-wrapped Butterball deli breast so I decided to give it a lengthy brine. After 4 days of soaking, I had two sizable pieces of breast. Dried everything off and coated it with Raichlen's pastrami rub. 24 hours later it was on an indirect fire in the kettle. Held the temp around 250 as best I could and it took around 8 1/2 hours to bring it up to an internal temp of 165. Took it off, refired, and grilled the asparagus and carrots in batches. Merry Easter! Looking forward to the grilling season.
-Mike
-Mike
