Here.is a pic a couple hours in.
While everything was smoking I got dinner rolling. Chicken and veggie kabobs!
And here is some grilled Lobster to get you really drooling!
And after a night in the fridge here is the Pastrami all sliced up.
I have made several Pastrami's using Mustard and have never had that problem. You only need a very thin coating, 2Tbs for 4 lb pieces is plenty. It looks like a lot of your spices are whole. You need to grind or at least crush the spices to get the flavor out plus they stick better. What you made looks great anyway. Here is one of mine...JJ
Nice looking Chef, beautiful presentation on those lobsters too.
Since I can't make 'em out, the two McCormick gormmet spices on the end in the picture, I am guessing Juniper berries and maybe crushed red peppers?
Whole Allspice and Coriander. Here is the recipe I used...JJ
2T Black Peppercorns
1T Coriander Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1tsp Allspice Berries
1tsp Mustard Seed
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1tsp Juniper Berries ( Skipped, I was out )
All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.