Pastrami and Meatloaf

What recipe do you use for the pastrami? I have a brisket curing right now.
Meathead is usually a good source of information. I have used his recipes to take a brisket through the brine to corned beef and then pastrami from his website. The pastrami turned out great
His pastrami rub

His pastrami recipe

You already have one in a corned beef brine, so you shouldn't need that recipe
If nothing at all, it gives an idea of the process and some ingredients. Plenty of recipes out there, so no shortage of ingredient suggestions. I have made Meathead's Montreal Smoked Meat recipe as well, another good one to try
 
Just wondering aloud...What if you put the loaf directly on the grates? You'd have a lotta grease on the drip tray, but I line mine with foil so just throw it away afterwards. You could also pick up the loaf when done with a couple of spatulas. Dunno. Maybe Timmy's grill tray is a better idea.
I just wrap it in bacon to hold it’s shape!
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Meathead is usually a good source of information. I have used his recipes to take a brisket through the brine to corned beef and then pastrami from his website. The pastrami turned out great
His pastrami rub

His pastrami recipe

You already have one in a corned beef brine, so you shouldn't need that recipe
If nothing at all, it gives an idea of the process and some ingredients. Plenty of recipes out there, so no shortage of ingredient suggestions. I have made Meathead's Montreal Smoked Meat recipe as well, another good one to try
Thanks. Looks like I should try this one.
 
I usually let the meat mixture set up in the fridge for about an hour then wrap it in bacon. My big difference is I use venison and a little bit of ground pork and roll it up ina flexible cutting sheet. Smoke for 3-4 hours then crank up the heat. By the time the bacon is crispy it’s done through. And I think it’s a pretty impressive presentation
 

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I usually let the meat mixture set up in the fridge for about an hour then wrap it in bacon. My big difference is I use venison and a little bit of ground pork and roll it up ina flexible cutting sheet. Smoke for 3-4 hours then crank up the heat. By the time the bacon is crispy it’s done through. And I think it’s a pretty impressive presentation
The lemur pics are on the house. I have fat fingers….
 

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