Look at that pink! (Pastrami)

Brined for a full week in a slightly modified pastrami brine with dill and clove. Smoked over Post Oak on a 50 gal offset until 165° internal, then wrapped and steamed in an oven until 202° internal. I was initially really worried about it coming out too salty, but it turned out perfect. Tasted even better sliced up and fried off the next day for some Reubens.