My first pastrami was almost a complete flop, until I learned that steaming at the end of the cook was the way to go for me. Anyhow, this time the pastrami turned out better than any I've ever had and I've had a lot. It is super moist, slices like butter, but still has some chew to it. It melts in your mouth, but is not mushy at all. Thanks to you guys for all the great advice.
Actually, I had it on a freshly baked Rosemary and Olive Oil bread, with deviled egg potato salad, a few kosher, deli style pickles and some Maui style potato chips. I'm getting hungry all over again!
I used Third Eye's rub recipe and slightly modified cooking instructions. I smoked at 225 till IT was 150, foiled, then 250 till IT was 180. From there I went straight into the steamer for 1 1/2 hours. I fork tested the meat at 1 hour, then 1 1/4 hours, then at 1 1/2 hours, it was done. Thanks Third Eye! Sorry, don't have the link.
