Is it still a pastrami if you mess with the seasonings?
Had a nice little (3.7#) corned beef to cook up for lunch meat. It had very little fat so I just scored it and smeared on a wet rub this time. Couple Tbsp each horseradish sauce (leftover from xmas rib roast) and guldens mustard, mixed with about 1 tsp. old bay (I love that stuff!), 1/2 tsp. onion powder, dash of paprika and chacheres creole, about 20 fennel seeds, and the packet that came with it.
Rubbed and rested at room temp about 1/2 hour.
as usual got my garlic heads in, and did a couple onions a la Wntrlnd, too.
started it at 225, with 2.5 oz pecan chips. planning to foil this time @ 170 and take it up to 190-200.
man, it's pretty!
I just had to see the color happy dance time.