Pastrami Brisket is of the fire.
Next step is let them rest for a few days in the refer before steaming them to 203*..
I just have the Pork Pibil left on the smoker..it is registering over 170* and the fire is dyeing down...
After this the BGE or anything else for that matter is for amateurs...
I have stepped up my Q game as I am running 4 different things in the Q at the same time. Each has it's own needs to get done to perfection. Ribs, Pastrami Brisket. Pork Roast and beans.
As it worked out with the ribs being on top, they were able to drip juices onto the meat below...