We catered a party today, they requested Pastrami. I ordered in a Corned Beef from a vendor, dang thing was 19 lbs. Rinsed for an hour, rubbed with Cracked Pepper and Coriander Seeds, hint of garlic powder. Smoked at 225 using Hickory till internal temp was 165. Cooled for a few days, machined sliced. Got rave reviews. Will feature as a special every so often. The young kid wearing the chef coat is NOT our chef. He quit on a Friday morning, no notice........ We are doing ok with out him.