Pastrami

[agm]

I was born a New Yorker, so of course I love good pastrami. But I left there many years ago, so I've had few opportunities to indulge. This past week I made my own, following the recipe in Ruhlman's Charcuterie. Fairly simple process: brine some brisket for three days, then rub and smoke. The meat came out tender, full of flavor and smoky goodness. But it's not quite right. The flavor is good, but it's not the same as I would expect to find in a good New York deli. I'd say the technique works, but the spices in the brine and/or rub are off. And it's been so long since I've had the real thing that I can't pin down what's wrong.

Does anyone have another pastrami recipe that I could try? Or perhaps pointers to a likely source?

[agm]

Never mind, I found what I need.

http://forums.egullet.org/index.php?showtopic=24820

[Mrs. B]

I'm currently infatuated with the pastrami from Deli City. It is just fatty enough and the smokiness is just right to me. Waitman loves the ambiance of the place too.