I do pastrami the way Franklin BBQ book describes cooking brisket using their recommended side barrel smoker mods. I use scrub oak logs off the back lot, leave

I do pastrami the way Franklin BBQ book describes cooking brisket using their recommended side barrel smoker mods. I use scrub oak logs off the back lot, leave the door open, and smoke it for say 4-5 hrs. Then I take the still tough pastrami and stuff it in the oven with foil covering, no water underneath, and give it another 4-5 hrs at ~200F. Yeah. Store pastrami is sorta disgusting now (unintended bad side effect). Good gawd my pastrami is delicious. I use Ruhl and Polcyn's "Charcuterie" for the seasonings and prep. I roast the whole coriander and pepper and then grind it right before. And that book if fantastic for a whole variety of slow cooked preparations.