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I wish you luck, you’ll probably need it. Of my attempts, my best tasting one was using a “Low Salt” corned beef flat that I bought, trimmed of extra fat, soaked in a couple changes of water before I applied the spices and smoked it. DW thought it was great but I thought it was a bit too tough for my taste. After smoking it for a couple of hours, I should have used the “Texas Crutch” and/or finished it in the oven.

In case you're interested, this is the recipe I'm using.
https://honest-food.net/venison-pastrami-recipe/
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