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BTW: Starting a pastrami from a store bought corned beef is not a fake pastrami. Corned beef and pastrami are both the same as far as curing goes, it's the coriander/peppercorn coating plus smoke and a few other small techniques contained in this thread that sets pastrami apart from corned beef.
PorkPie is right. The dls method produces the perfect pastrami found in New York deli's. I've done pastrami this way several times.

When I want to make things simpler or take less time, I do the technique jjhacker shows above...precorned brisket, no steam. Produces a good quality patrami that most except those that have been to New York would consider pretty good.

I still want to try a top round and do the whole dls process...corned the beef, pastramify it and steam.

Using the top round vs brisket cause I'm just trying to get some of the fat out of my life. Figure I can enjoy this smoking hobby and make it more healthy also. That said, I've still got a couple frozen precorned briskets to smoke.
Pags, the first time that I ever tried pastrami, I picked up a small 5lb flat from Sams with no marbling and just a little cover fat on it, it was being sold for pot roast really but I was just trying my hand at it, an experiment at best.

I just wanted to walk through the pastrami process.

Using TenderQuick I used the dls narrative in the thread I linked above. I could not believe the end result! I expected nothing and got a great pastrami. My wife was handing out tastes to all that entered my home.

The best part was that I thin sliced the leftovers and placed in a ziplock bag that sat in the fridge for a week, I finally decided to eat the last before anything happened to it and that was the best taste yet. I can't believe how tender and moist, not juicy, moist, a lean piece of beef could be but there it is.

After that I bought the above mentioned book, ordered all the cures and salts mentioned therein online, am awaiting delivery of same and then I'll be off to the races!
Just made an eye round into pastrami and it was quite good - much better than when I have made it with corned beef. Cured a 4lb. round for four days in the fridge using TQ, fresh cracked pepper and coriander and some granulated garlic. Washed cure off and soaked the round twice for half hour each time to draw out some saltiness - rubbed it with pepper, corander and garlic and smoked it at 225 for about 5 hours. Wraped the round in foil and refrigerated it for a day and then thinly sliced it on mandolin. Served it on marbled rye with mustard and some slaw.

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