I want to try making pastrami pretty soon. So right now I'm looking at brisket, a dry cure, then smoking. I know that corned beef is often done with a brine, but I prefer to use a dry cure if possible. However I'd like to end up with those nice thin slices you see piled up in photos of deli pastrami sandwiches, not chunks of meats.
I am concerned with what wood to use. I almost always smoke with hickory, but some folks find it a bit much. I have some shredded cherry and some apple chips available as well. Would one or both of those be a better choice for smoking?
Any pastrami experience out there folks are willing to share?
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ