Okie's post on corned beef inspired me to do something I've been wanting to do, but never got around to it.
So rather than buying a corned beef flat, I will be taking a brisket out of the freezer and make my own pastrami.

I'd been planning to take a brisket out and smoke it so we would have more cooked beef in the kitchen fridge.

Plan is to have pastrami sandwiches on Saturday the 25th (my turn to host poker).

Schedule:

Mon 2/13      Take brisket out of freezer.  Allow 4-6 days to thaw.

              Make the brine for the pastrami before brisket is thawed

              Once thawed, trim fat, then separate flat from point.  Rub point, and put back in fridge to be smoked that night.

2/17 - 2/19   Put flat in the brine.  Wait  5-7 days

Anytime during the week make rub for the flat.

Friday 2/24   Remove flat from brine, rinse, and put in cold water for 8 hours to remove excess salt.
              Time it so when removed from water it can be dried, rubbed, and straight into the smoker.


Will make a dry run at a new Rye Bread recipe this week.
The one I have been using tastes great but doesn't have the structure for making sandwiches. The would fall apart.
After seeing this new recipe for Jewish Deli Style Rye Bread (From KA) I will try making a change to the one I have been using.
The new recipe adds Vital Wheat Gluten, so maybe that will help my current recipe.

Will post more with pictures as I go...
 

Are you curing with #1 or just salt and spices?

Using Cure #1
I can post the link to the recipe if you want.

I appreciate it, but I use my own!

Good Jewish Rye has one thing that holds it together and  makes a great crust. About 20 minutes before is done, paint the top of the loaf with egg white wash. That gives it a shiny chewy crust. And don't forget the caraway seeds. When I was 16 I spent the summer in Omaha with grand parents and worked for my grocer uncle. I remember well delivering fresh supplies to my cousin's kosher bakery early in the am and finding him covered with flower from his baking chores. He made the best Jewish rye I have ever eaten. (white rye). Let us know how your's turns out. 

I appreciate it, but I use my own!

Why not have him post his recipe/process on the site in the appropriate section?

That is fine by me.  I guess I read it differently, but as I reread it I understand your comment! I guess I just assumed that since he was posting in this section it would include a recipe!

Didn't know this section was meant to include recipes.
I copied the recipe off of a site.
I will post it in the recipe section and put a link to it here.

Here is the recipe as copied from Internet   -->   https://pelletfan.com/index.php?topic=7626.msg80578#msg80578

Brisket trimmed (rather poorly).
It was a Costco Prime and had a whole lot of fat.
Made it difficult to separate therm.
Think I ended up leaving part of the point on the flat.

Flat is in the brine now and will be there for the next 6 days.
Point is going in the smoker as soon as I finish this post.

It's been out of the smoker for about an hour.
In the fridge now to cool down further, then into freezer for about 1/2 hour.
Partially frozen will make it slice easier with the slicer.

I will post it in the recipe section and put a link to it here.

I love it when members do this.

My primary reasons for continuing to frequent PF are to obtain tried and true recipes or to post one that I think other member will enjoy.

The posts that are essentially, "Here's what I cooked" are entertaining but not necessarily useful to me 'cause I can't duplicate them without the recipe.

All sliced up...
I'll put a picture of the sandwich in the sandwich thread.