You can vary the herbs and spices in both the brine and the dry rub according to your personal preference. If you don’t have wood chips you could add smoked paprika to the rub for a smoky flavour or even try doing the smoking part of the recipe on a charcoal barbecue.
Pastrami is a classic sandwich meat. As mentioned before, you should stock up on a variety of pickles to serve this - pickled red cabbage, gherkins or even some sauerkraut would all work quite nicely. Add a dollop of classic Russian dressing to your sandwich, or simply drizzle over some homemade mayonnaise and a squeeze of mustard.
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