Howdy....Had a top round laying around to be corned, but since I have a new slicer i decided to go the extra mile and make pastrami out of it; Here it is fresh out of 14 days in brine..(also 6% pump) Then i toasted some fennel and coriander seeds... Then smothered it in mustard and the fennel/coriander/BP mix..... Off to the smoker @ 225F In the end it took 12 1/2 hrs for the IT to reach 195. Then foiled it, stuffed it in the fridge and went to bed. Here it is the next morning; All in all a very tastey luncheon meat. I'm still working out the idiosyncrasies of my slicer as i didn't get as thin as i would've liked, but they are still thin enough to be tender. Thanks for looking..smoke on!