1st try making "The Katz Deli" Pastrami (Wanna Bee)

[John Piper]

I faithfully followed Meatheads recipie including making my own spices with his recipie. Brining was for 8 days, followed by cold water soaks to remove excess salt, overnight in the frig to dry down. In the morning slight mustard rub with a 50/50 blend of Black Pepper and Coriander. Rest 1 hr, on to the Camp Chef DLX set at Hi smoke 225 deg. Cook took 11 1/2 hours. Stall was at 150 deg, thick meat (I used a whole point of brisket cut in two). Removed allowed to cool, then refrig till next day. Set up a little steamer, sliced and steamed Pastrami to 200deg and made sandwiches with a great rye bread, deli mustard and provolone cheese.
I loved Pastrami all my life and never tasted anything better. I believe it is all in the brining that gave it such great flavor.
Your comments please

[DWCowles]

Beautiful!

[BBQPhil]

Looks great. A lot of work, but worth it if you came close to Katz'

[Jon Solberg]

nice

[jgreen]

Looks fantastic. Nice job.

[RonB]

Great job. Many here consider it the best recipe on the site.

[Troutman]

Only comment I have is, "well done soldier"

[Psinderson]

That looks fantastic! Now that I have my own slicer, I want to try corned beef and pastrami. Thanks for the motivation.

[Pirate Scott]

Looks great from here.

[CandySueQ]

Yum!

[HouseHomey]

Nice work! Love that thick, soft rye. Looks terrific.

[Spinaker]

Looks Fantastic! This is one of my favorite recipes on the site. Glad you enjoyed it.

[Eugene A]

More info on the steaming part. Someone suggested to me that I could use a crock pot (slow cooker) to do the steaming. I'm not so sure about that.

[Zman23]

Looks great. One of my favorite things to make (and eat)!