I think I just gave myself the motivation to do a whole series of “make your own lunch meat” recipes. Other than the temperature control issues I just fought all day with my aging smoker, this smoked pastrami turned out amazing. Luckily, smoking a pre-brined corned beef to make pastrami is forgiving and I can attest to that since I just experienced smoker temps from 225 all the way to 325 degrees and yet, I didn’t screw it up. Man, lunch is going to be amazing this week! This recipe is really easy, so I am going …read more

Source:: Grilling Companion