I decided to experiment with making pastrami from turkey instead of beef. I found that I prefer the turkey. This half of a turkey breast. Brine 3 cups of water 2 tablespoons of salt 1/2 of cure #1 2 tablespoons of brown sugar 1 tablespoon of pickling spice I drained and dried the turkey breast with paper towels I rubbed it generously with EVVO and applied grounded pastrami rub. I put it in the smoker and smoked at 205 degrees for 2 hours. I did place a bowl of water in with. The finished product The pink color is from the cure #1. Turkey was very moist and tender.