I was running out of pastrami and decided to do something a little different. I used sirloin tip roast as that is cheaper than trimmed packer briskets. I injected the sirloin tip roast and then left it to cure for a week in the brine. The results were well worth it and I doubt I will be using brisket for pastrami in the future. I apologize for the crappy cell phone pix. This is after pulling the meat out of the brine, rinsing it off and coating it in freshly ground coriander, black pepper and garlic. After smoking the sirloin tip roasts in the UDS for several hours. My slicer can't handle a full 15lbs sirloin tip roast so I cut it in half. And after slicing I am just shy of a metric **** ton of pastrami.