bleary-eyed the next day, lexie was chastising me at the office expressing her concern for my sanity and time management, which, i fully admitted and accepted. but sara proffered, "i'm not sure if it's a problem of time management or a problem of love of meat." yeah, i fully accepted that, too.
it doesn't help that i live in thailand. our thai foundation staff, kaew, asked us what we were laughing so hard at and when told that i was up until 6 smoking meat, she gave me a proud look and a hearty thumbs up. thais and i mututally understand that food is the greatest priority.
ok, i do have to say, not the best pastrami (too salty, a little dry), but i have an idea of how to improve it, and definitely not bad for a first try. the precedence has been broken open for smoking other meats in the future, too.
i made the smoker out of a layered steamer pot with coal and fresh-cut tamarind branches on the bottom for smoke, and two layers above, my cured and dry-rubbed brisket sat on a janky wire mesh that i made from a dismantled wire scooper. with the help of some thai friends and 5 hrs later, i had my pastrami.

