My goal here is to reproduce a real NYC style pastrami. I know, pretty ambitious. Here is how I'm going about it....
I started with a commercial corned beef. Brisket cut. I avoid the top round cuts as I find them too lean for this method.
Soaked for 24 hrs in cold water, changing the water out a couple of times to remove the excess salt.
I made a rub of mixed pepper, coriander and garlic
Brushed on some yellow mustard
Fired up my Big Green Egg:
Will cook at ~250 with some fruit wood
I'll follow up with some pics of the finished product. I expect to smoke the pastrami for 6-8 hours until an internal temp of ~180 is acheived.