I am a truck driver who lives and works in both Hollywood, CA and Cedar Rapids, IA. I was drawn to this site by the pastrami recipe (Katz). I experimented with it a couple times over a couple years using a cheap cut of brisket. It all came out pretty good, but not real tender. On the 3rd attempt, I bought the best Prime Beef Brisket I could from Lobel's of NY. I altered the recipe very little. Smoked at 174 to 190 degrees for 10 hours (9lb) using Cherry wood. Stall temperature was 160 degrees. I monitored the temperature closely over the 10 hours. Never above 190 and average about 182. I used a mop sauce every couple hours until the last 5 hours. It was cured for 10 days, then soaked in plain water for over a day changing the water often with purified water. The rub was left on overnight - I didn't have time for couple days. After smoking I refrigerated it in foodsaver vacuum bag, and I kept it under ice as I drove 2 days to cedar rapids from LA, CA. I steamed it for 5 hours at 225 degrees in the oven. It never got above 195 degrees - again - out of time - I had to get it ready to serve. I was taking it to my office for the staff in Iowa. I didn't know if it was any good or not, until I tasted it while carving. The BEST pastrami I have ever had! I have been eating at different Sandwich, Deli's, Jewish Delis in LA for 30 years. I am very discriminating when it comes to Pastrami. My office staff of about 6 people devoured it in less than 30 min. The common remark was "melt in your mouth" good. I answered questions for an hour or more about how it was made. They loved it. The crust stayed firm through carving.
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