Whelp, we made pork pastrami sandwiches last night and man were these good. I smoked the home cured pork shoulder on my BGE then let it sit in the fridge, wrapped for a few days until Sauna night. Last night I put the meat in my No.10 Lodge Dutch oven and added some coals by the fire to let it heat up and cook down. I added some water, just to keep it from burning in the dutch. Honestly, pulled pork pastrami might be my new favorite thing. You gals/guys gotta try it sometime. It is well worth the wait in the cure! the pictures do not do it justice, but you can take my word for it. 
Round up:
SheilaAnn I use Meathead's corned beef recipe. (Only I use pork shoulder) Make sure to make your own picking spices, I think it makes a big difference. Do the calculations with the curing calculator, then let it cure for the time it lists for you. Once you have the meat cured, desalinate for a day. Then take the meat out, add Meathead's Pastrami rub, very liberally to the surface of the meat. I let it sit for 2-3 days with the rub on. Then smoke it until it hit 200 F, internal temp.
Once the smoking is done, wrap the meat in foil and cool it. You can slice it then, pull it or put it into a dutch oven to cook it down further. I use a dutch oven because we cook the meal outside when it is time to serve it. I add about 10-12 ounces of water to the dutch and then I let it cook down for a couple of hours. At this point I am simply reheating the meat. Although I feel like cooking it down this way amplifies the flavors, but that might just be in my head. Anyway.......Toast yourRye bread, add kraut, 1000 island and some Dijon and you are good to go.
Round up:
SheilaAnn I use Meathead's corned beef recipe. (Only I use pork shoulder) Make sure to make your own picking spices, I think it makes a big difference. Do the calculations with the curing calculator, then let it cure for the time it lists for you. Once you have the meat cured, desalinate for a day. Then take the meat out, add Meathead's Pastrami rub, very liberally to the surface of the meat. I let it sit for 2-3 days with the rub on. Then smoke it until it hit 200 F, internal temp.
Once the smoking is done, wrap the meat in foil and cool it. You can slice it then, pull it or put it into a dutch oven to cook it down further. I use a dutch oven because we cook the meal outside when it is time to serve it. I add about 10-12 ounces of water to the dutch and then I let it cook down for a couple of hours. At this point I am simply reheating the meat. Although I feel like cooking it down this way amplifies the flavors, but that might just be in my head. Anyway.......Toast yourRye bread, add kraut, 1000 island and some Dijon and you are good to go.
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