Hi Folks! This is my second try at pastrami. My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok. I smoked it on a Weber type grill. I kinda botched this one as I was my first time using that particular type of charcoal briquette. Anyway, here's what I ended up with that one. For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef. So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water. Applied dry rub and let it sit for around 2 days (forgot to take pictures) I didn't have a smoker so I just build one from a can of oil and a portable butane stove. Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one. [fast forward a day] I was craving for a sandwich and I couldn't wait for the second day. Steamed it to 205F then sliced. cheers!