Pastrami - Success or Failure?

It cost me about 200 to build mine but I used the expensive hinged Weber racks and stainless hardware. The drum was free. You might have to knock and talk for a open head drum where you live. They are around. You don't want food grade if that helps you to find one easier.

kenafein said:

 
195, no matter what?  Do you use a slicer?  I used a carving knife, but there's only so thin that you can go with that.  

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195° seems to work for me. Yep, gotta use a slicer. I've got a cheap one, but it works fine. Why we talkin' about UDSs in this thread?

I recently made pastrami from corned beef. Soaked it overnight in water and pickling spice, then rubbed it with fresh coarsely ground black pepper, coriander powder, mustard powder, brown sugar, paprika, garlic powder and onion powder. Smoked it at 225 until the IT hit 195. I then put it in the fridge until totally cooled, and placed in a steamer for an hour. It turned out tender and delicious. I believe the key to getting restaurant quality pastrami is cooling and steaming just prior to serving.