[wlh3]

Originally Posted by CajunSmoker

I cured a brisket point last week to make some pastrami for today's lunch. Here's the pron

rubbed down and ready to hit the smoker


after 8 hours at 220* we hit 165 internal


cooled overnight in the fridge and then sliced up this morning.

Was thinking of using a corned beef to make pastrami out of. How would I go about this? What spices ? Do I soak the corned beef to remove some of the salt ? Etc.
thanks