Since now is the time to find corned beef on sale, I'm planning to attempt my first pastrami this weekend. Going though this forum, I didn't see any real recipes. Seems I should rinse the brisket, pat dry, rub with EVOO, and shake on some pickling spice and old bay for starters. I have a slow internet connection, so I didn't read through all the pages. If anyone could please post an actual recipe or provide more tips, I'd sure appreciate it. And I see temps anywhere from 165 to 205, perhaps 190 is a place to settle? Thanks!