I have been brining and smoking my own Pastrami. Did one this past week. Smoked one and Froze one. Even though I brined it for 10 days the brine and cure did not get to the very middle. Will remedy that with my newest cooking toy. I served it up with some Baked Zucchini 2 sliced Zucchini 1 sliced Bell Pepper 1 sliced medium Onion Drizzle heavily with olive oil and toss 1 tablespoon Garlic Powder 1 teaspoon Italian Herbs Salt and Pepper Add to tomatoes and pour over veggies 1 large can crushed toamtoes 3 pureed fresh tomatoes Bake at 350 for one hour.