Smoked some juicy Pastrami, made from IGA supermarket Silversides.
Injected with MOIST MEAT BOMB & Pickle juice from a large sliced Pickles jar. Covered them with Cracked Black Kampot Peppercorns all over.
Smoked in Pellet Smoker on Lumber Jack Competition Pellets at 120c for 4hrs, to 75c internal meat temp.
Let cool, then slice thin and cover in Bechamel cheese sauce.
