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eskay
@HatBeard
mixup with the delivery dates at the butchers meant this arrived too late to do the 8-10 day brine for pastrami so will be just smoking it like a normal bbq brisket.
gave the kamado a high temp burn to give it a clean and will repeat tomorrow before giving it a wipe and clean out ready for christmas eve.
now i have it in hand it's looking like it might be better to cook the two separately, maybe point for christmas day where it's just me and my gf and chuck the flat on in the evening on christmas day so it's ready for visiting family on boxing day.
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