a 3# packaged corned brisket from Aldi
on the OldSmokey for a slow ride to 150°
classic pastrami is corn the brisket first for 7 days
then smoke it to make the pastrami
i just cheat the 7 days of the corning process
by buying the pre-corned briskets at Sam's, Aldi, and just smoke it like any other brisket.
but.. wash/soak the corning brine off of the brisket and dry it
then season/rub it with a no-salt rub before you put it on the pit to smoke. it's already brined.
most of the recipes say to smoke it to 150°~160°
then seal it up in a roasting setup with water below the rack and steam it to 190°~200° like a regular brisket
when the brisket made it to 150° i put the pan & rack, w/ brisket in the roaster for the finish @275° in the oven
with the water in the pan to finish around 200°
the recipe calls for the last 50° degrees to be with steam so it finishes moist, not dry
