Pastrami//reubens

Decided to take advantage of the usual cheap prices on corn beef this time of year and make some pastrami. Found a number of different recipes for making pastrami and decided on one that is supposed to replicate what you would find in a deli. Bought two 3.5lb briket points ($1.99lb) and soaked them 24-36 hours to remove all the extra salt.. Rub is a pepper/coriander/garlic powder/brown sugar mix (heavy on the pepper/coriander) Smoked for 12 hours yesterday with hickory wood until the briskets hit 195.. Rested in fridge overnight and the last step is to steam the briskets to 200. I used a roasting pan/cooling rack and covered in foil and it took about 2 hours. Meat was fall apart tender and had a nice pepper kick.. Had a family gathering and some made traditional reuben sandwiches and some had it plain. All loved the pastrami.. Lot's of work and will probably only do this when corn beef is so cheap this time of year.