Pastrami is a must at my house so every 2 weeks I corn beef pastrami.
I got a nice piece of brisket
Normal brain water, salt sugar, black pepper, bay leaf, juniper berry garlic, cure1#
And put in a container and in the fridge.
10 days and I pull it out of the fridge and rub it with a rub of black pepper
Garlic powder, crash coriander.
In the smoker at 225 for +-10 hours when it got to IT 190 I pulled it out
Wrap it in a foil
Let it got cold and in the fridge for the night
In the morning I slice it for Sammie's
I could not help my self
Thanks guys for looking at my post.