First time attempting pastrami. Local County Market had corned beef on sale for $.99/LB! Couldn't pass it up. Had only rounds left though.
Here's what I have to work with: Brinkmann Smoke & Grill smoker. Have a controller to control temps.
Plan on using pecan wood chunks to smoke, thinking about adding apple too. Maybe a spot of hickory? Thoughts?
Going to use fresh ground coriander, pepper and a bit of garlic powder for the rub. Again, thoughts?
This is a water smoker. Should I use water or dry smoke or some combination thereof?
Temp and time combination?
Anything else you want to add will be appreciated.