Pellet Smoked Pastrami

[Jim]

Thanks Rick and Lloyd. I did just read the dissertation on brisket in amazingribs site. It was very helpful for me to understand the principles and objectives.
Actually borrowing a friends Traeger grill for a day, we supply the pellets and beer in return for smoke :dry:
I will definitely follow Rick’s cook cycle and “crunch” at 165F, pull at 190F and FTC. Will post results.