Sure, it's so simple even I can do it...lol
but first, check out Hank Shaws site, thats where I got it from, of course I adapted it a little.
But, breast out your geese, weigh them, and add tenderquick cure depending on weight.
The cure penetrates 1/4" per day per side, so 3 days is plenty, put meat in zip lock and turn once a day, wash off excess cure, add your pastrami spices and smoke to about 145,150 degrees. eat warm with mustard, cold with mayo. :-D
Thats the basics, spices are black pepper, coriander, the salt and sugar is in the cure.
Tenderquick is easiest, but I use instacure #1 and make my own cure mix. If you do that make sure you get the ratio between meat and cure accurate. Other then b pepper and coriander, I'll sometimes add juniper berry, and garlic powder, actually pretty much any spice rub mix you like.
The breasts cook pretty fast so keep your smoker temps low to get the smoke profile you like, and don't overcook them as theres no fat .
