I just through on the "prime" New York Roast from the famed Ramey's Meats (on left). It has been loved with a stiff coating of "Hard Core Carnivore" and then a sprinkling of "Heffer Dust". Plan to pull it off at 110° for a 30 minute rest in the cooler, then 700° temp on the gas grill with sear plates for the finishing touch.
The New York roast came out amazing. Maybe the most tender piece of meat I have ever eaten. The pastrami stalled @ 155º. Just finished wrapping in butcher paper. Waiting game..190º is the goal.
The pictures of the New York below. So far the Bull has been operating flawlessly! I will post results of the pastrami tomorrow morning. Tomorrow afternoon bacon is going on...another post will follow.
Pastrami turned out epic! Pulled it out at 190° and put it directly into a sealed container and into the refrigerator (@ 2:30 AM). Put it in the cutting board this morning. Could not be happier. Full flavored and tender. Need to shop up a meat slicer now!