Thought I would try my luck at pastrami. Got a 4lb corned beef brisket and soaked it for 3 hours changing the water every hour.
Applied mustard and a couple of coriander, fresh black peppercorns,paprika wrapped and put in the fridge over night. Took out the next day and used 3 hours of apple at 225 turned off the smoked and cooked to 165 internal temp. Took them of wrapped in foil to rest and after cooling into the fridge again. Took out this afternoon and put them through the slicer across the grain and what a nice smoke ring. Taste was really good with a nice pepper, coriander bite. Need to grab the camera and take pics next time. Good excuse to start all over again. Break out the rye, sour kraut Reuben here we come.