This is my first pastrami, so I chose a small cut to try. If it goes well, the next will be much larger. I started with a 1.7 lb prepackaged corned beef brisket. I seasoned it last night with salt, paprika, pepper, garlic, coriander, brown sugar, and mustard. Into the fridge overnight to dry. This morning I put it into my SRG on low with smoke rolling. About 2 hrs. and I pulled at 165o. Here it is just before wrapping in foil to rest. Once it cools I'll rewrap in plastic wrap and foil then into the fridge overnight. I'll slice and give you results tomorrow.
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