A while back I bought a corned flat and it's use by date was getting near so a few days ago I started the process of converting it to pastrami. I had an old recipe from the old Pellethead site that I used. The last time that I did this I sous vide instead of steaming. This time I'll steam with apple juice to an IT of 185°, probably about 4 hours. I have the original recipe from Smokey Logger, if anyone wants it I can post it.

I have only tried pastrami once and it was a long time ago. I would be interested in seeing your recipe and what you thought about the steaming process. Did you like it better than sous vide?

The flat is in the smoker as I  type. I'll try to attach the recipe to this post

try this

Pastrami is done. This was a relatively small flat, so the timing was off from the recipe values. But the flavor was very good. Tonight's supper on Jewish rye with Swiss cheese, mustard and pickle.

Outside of the correct spices...I believe the steam finish is the most important part!

I believe that you are right. I kept it at 210°  for almost an hour. Similar to pot roast.

With St. Patrick's day coming up, I think that when corned beef goes on sale, I'll buy a couple more and this time I'll smoke to 160° then instant pot for 70 minutes instead of steaming. No cabbage.