I asked the local grocery store to get me in some corned briskets. I have never ever tried pastrami, but I'm going to give it a shot. Its already been brined, I just have to soak it in water to get the salt out, I'm planning on smoking at 225 degrees until it hits 170 degrees. Then let it cool, place it in the fridge overnight, and slice it the following day. Steaming it to warm it up. Now after all this research anyone got a good rub recipe for pastrami. I have no idea.