I soaked store-bought flats for 24 hours to get the some of the saltiness out.
Then I rubbed liberally with:
1 - Coarse ground black pepper
1 - Coarse ground coriander
1 - Mixed red pepper powder (paprika, chiles, etc)
1/4 - Coarse ground dried garlic and onion
I never use salt or sugar. Meat is salty enough and pastrami is not sweet or caramelized.
I wrap in foil with no liquid and cooler for a few hours.
Comes out awesome!
Head Cook - Team BigBarryQ
Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser
BBQ - Bring Beer Quick!
In the Land of the Pig, the Butcher is King!