Pastrami on the WSM

My favorite butcher offered me the chance to get a pre cured flat of a brisket if I ever decide to smoke my own Pastrami.
OK I took the chance and tried it out.
I seasoned the meat with the Ankerkraut Gunpowder rub and stored it over night in the fridge.
I decided to use apple wood for the smoke flavour and adjusted the WSM to 110°C (230°F)

The outcome after nearly 2h was impressive (core temp 67°C (153°F))

Here are some impressions:

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