I thought I'd throw this question out here since I've only had little luck in finding this information online.
I have several 3 lb brisket flats that I want to turn into pastrami. I've found a few recipes that seem promising, but I'm really looking for recipes that are super accurate (ingredients by weight) and consistent. I would also rather work with actual recipes, rather than pre-made blends, so I can adjust as I'd like.
That being said, would any of you be willing to share your favorite pastrami (in the hopes of being able to find recipes for these places) or recipes? Or books that include pastrami recipes? Personally, I'm looking to do the brine, rub, then smoke and steam method to make hand-sliced pastrami.
FWIW, I'm a big Langer's fan. I was also pretty impressed by the pastrami at Umamicatessen - a little inconsistent, but when good, it was pretty damn good!. I wasn't impressed with the pastrami at Carnegie and have never had Katz's (the next time I'm in NY, I'm getting my fill for sure!).
Thanks in advance!