First time making Pastrami, bought a couple of Corned Beef Briskets and soaked them in cold water in the fridge for 36 hours, changing out the water every 4 to 6 hours to leach out the salt. Rubbed down with your typical Pastrami Rub and used this Playing with fire and smoke as a guideline.
Smoked it on my Rec Tec RT 300 until I got an internal temp of 165 then pressure cooked it for another 30 minutes.
Lunch
Sliced up and the rest and Vac Bagged it for Ruebens and maybe Bagels with Cream Cheese.
Will be doing this again and will probably corn my own Brisket next time.
