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.  

Made pastrami this year from a 4lb Venison Roast and it turned out great. Cure/brine the roast for 4-5 days and then smoke to 150. Two hours steamed in the oven and sliced. Recipe from Meateater/Steve Rinella..  Another good way to use a Venison Roast   

Made pastrami again using corned beef points and will be making reubens tomorrow. Followed the same process/recipe from the original post. Always a hit.. My quality control team is always in the kitchen hoping for scraps to hit the floor..  

Tried it again using a big chuck roast that some one gave us,again awesome result. This time I used half gallon spring water so I only used 2 1/2 tsp pink salt. and half the other ingredients. that chuck roast was 26 bucks so it was either jerky, Italian beef or or corned.