Pastrami is nothing more than corned beef that's been smoked. I like to corn the point of a brisket and then do a soak out after the brining process, dry rub and then smoke it. Another technique, if you have a steam pot available big enough is to smoke it for 4 to 5 hours and then steam it for a few more. It makes it very tender so even if you slice it by hand and it's a little thick, it will still melt in your mouth.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB