There are alot of threads on here about pastrami. You will want to soak it in water to get the salt out. Put a couple of peeled spud chunks in with it to soak up the salt.
Paul
PS Wayne has a great arcticle on his web pagelaying with fire and smoke
Ditto,I agree with Paul. I have tried pastrami a few times and followed Wayne's guide, it comes out great. I do finish it in the pressure cooker to get that steamed NYC style.
Here are some of my previous cooks:
http://www.bbq-brethren.com/forum/showthread.php?t=47710&highlight=pastrami
http://www.bbq-brethren.com/forum/showthread.php?t=48236&highlight=pastrami
Good Luck!
What is that you sprinkled it with? Salt and coarse ground black pepper?
This one sounds good.I skip the salt (there is enough in the meat)... 12 parts black pepper, 1 part each of coriander (sp?), garlic powder, onion powder, & peprika...
What is that you sprinkled it with? Salt and coarse ground black pepper?