I have never cured a piece of meat for pastrami but have cured alot of meats.
So lets hear from the masters what way to cure, and seasonings to use.
I use Pop's brine and add 2 Tbs. pickling spice and 1 Tbs. dried Juniper berries to it. After curing, a mix of 1 part CGBP, 2 parts ground coriander, a tsp. each of garlic and onion powder, 1 tsp. ground mustard, and a Tbs. each paprika, and brown sugar. Rub all over and smoke to 160 IT.
Dave, I was looking around for meat deals at my usual places and saw this deal that starts next week. Not sure if you're close to one an Aldi, but I'm sure someone is and might be interested to make something from one of this.