Tried today to smoke some pastrami... Down here they do not sell skin-on turkey breasts, so I had to improvise. Got it skinless and boneless, brined overnight in 1/2 cup salt, 1 cup brown sugar, few smashed garlic cloves and scallions (white parts). No curing, just spice rub sprinkled over before smoking.
Smoked on 225F for about 4 hours, took it off on IT 160F, 40 min rest wrapped in foil.
Here's the result. Loved the way it turned out!