It's a 2 meat day

Today is going to be a 2 meat day in the smoker. One for tonight and one for tomorrow. Up for tonight is the pastrami for pastrami burgers. My first step is to run the whole spices that come with a corned beef through the spice coffee grinder for one of my layers of rub.



Then apply a mustard rub and the rest of the seasonings.



The pork shoulder was brined over night, injected & rubbed this morning. Both are in the smoke right now.