A couple of eye of the rounds just out of the brine , they soaked for 10 days



Prepairing the coating, 50/50 pepper and coriander



grinding the spice coating



all done



coating applied to one , I left the other naked for Montreal smoked meat



in the smoker @130 for an hour then up to 225 until an internal of 165



just out of the smoker , going into the fridge for a cool down before slicing



slicing the Montreal smoked meat





slicing the pastrami





A little quality control check