Corned Beef on Sale....How do I make Pastrami

[Habanero Smoker]

I am finding steaming in a 300°F oven works better then the lower range I give in my steaming recipes. Try to make sure the foil is domed and not touching the meat. If you are going to steam, take it out when the meat temperature hits 158°F - 160°F, the carry over will bring it up to at least 165°F.

After applying smoke, I let my pastrami age at least 24 hours before steaming, but with only 40 minutes of smoke, I don't think that waiting period will make any difference.