Basic rub is coarse or medium cracked black pepper, and tosted and ground coriander seed. I like to also add a bit of garlic powder to mine. I like a very peppery pastrami so I go heavy on the rub and really coat it well. If you don't have coriander I have also just done the pepper, garlic, and the spices in the seasoning packet that come with the corned beef.
Since you have already corned beef don't forget to slice a small chunk off of each one and cook it in the fry pan to see how salty they are. If they are to salty soak them in cold water for about 3 hrs., changing the water every 30 min. or so.
He still checks in once and a while but is laying low, not spending so much time on the smoker and computer but rest assured The Dude is abiding
For my stramis I love to toast some black pepper and coriander then grind them and mix in a bit of garlic, brown sugar, paprika, mustard seed, little bit of oregano and 2-3 juniper berries if you have them.
Can't go wrong with a good smoked strami.
sounding awesome guys, thansk for all the feedback. gonna start soaking about late this afternoon and through the night and start it tomorrow morning... what thinckness do you all tend to slice it? I got a new meat slicere for x-mas and this will be my first time using it!
Definately rinse it well, but the soaking is what really gets the extra salt out. Some I have not had to soak at all, others I have soaked overnight. After they cook I let them rest for about an hour then slice and vacuum pack. They come out very moist and tastey - family usually eats them right out of the bag... lol.