I made a pastrami for the first time last year and it came out bad...mostly from not curing long enough.
This year it cured in brine for 15 days. In the pic it looks like cadaver meat.
Coated with commercial ground black pepper and ground coriander (50/50).
Cooked in smoker for 2 hours at 130* : then 2 hours at 180* with smoke : then 2 more hrs @ 180* no smoke : and finished 7 hrs at 220* in oven till meat temp hit 175*.
Coarse ground pepper would have been better.
Has a salty taste, but not noticed in a sandwich.
Over all, pleased with this year's attempt.