I made some cheater pastrami. Real recipe at http://www.virtualweberbullet.com/pastrami.html but I used a variation of quick Pastrami using corned beef (recipe at http://www.virtualweberbullet.com/cornedbeef.html). I should have chosen the cut of meet better since the one I got had a layer of fat in the middle which I ended up trimming out (which left me with two thin chunks of meat instead of one thicker one). I soaked in cold water twice (about 45 minutes each time) but it was still pretty salty, next time I might soak overnight (with a water change at at least once or twice).
For the rub I used
- 3 Tablespoons of black pepper
- 2 teaspoons of ground coriander
- 2 teaspoons of granulated garlic (not garlic salt)
- 2 teaspoons of dry mustard
I used all of the rub on a single 4 lb corned beef (which looks like twice the recommended amount but I like peppery pastrami). Cooked for about 4 hours on the Traeger @ 225 degrees. Internal temp got to about 155 degrees (should have left it till 165) and then took it off and wrapped it in tin foil to sit in the oven for awhile (2 hours or so). Then put in the fridge to cool overnight and sliced the next morning on an electric slicer (after doing the first chunk I decided it was easier to keep flipping the meat after every 10-20 slices since it was too thin).