So I had this cryo-packed, store-bought corned beef in the freezer just taking up space that will be need for hunting season. Decided that this was going to be the time to try a pastrami for the first time. It's something I've been meaning to get to all summer. I looked at a couple different rub recipes and took the elements from each that I liked and made one to call my own. Soaked the brisket overnight to get some of the salt out and then ground the spices for my rub. I brushed a very light coat of olive oil on the meat to help the rub stick and I really pressed the rub in after I applied it. I planned to smoke it at 225 until it stalled around 160 but this one stalled at 152. Wrapped in foil and cranked the heat up to 325 to a finish temp at 203. Pulled and rested for 20 minutes of torture 
before slicing. Came out absolutely perfect. Tender, a kiss of smoke and that nice black-pepper kick. Shared it up at my Legion post with the guys with some Nathan's deli mustard and a good rye bread. Lasted all of 20 minutes! Definitely will do again (I remembered to write down my rub recipe for a change!) and I may try brining my own packer or flat next time.
before slicing. Came out absolutely perfect. Tender, a kiss of smoke and that nice black-pepper kick. Shared it up at my Legion post with the guys with some Nathan's deli mustard and a good rye bread. Lasted all of 20 minutes! Definitely will do again (I remembered to write down my rub recipe for a change!) and I may try brining my own packer or flat next time.
