Hi I grew up in Manhattan on Katz Deli sandwiches. I no longer live there but was experimenting in my kitchen with making my own pastrami. Well I mastered the curing and the smoking part of making pastrami. But there are three parts I dont think I have mastered yet.

Can anyone help me understand what is the black spice rub coating the meat? Ive been using coarsely grounded black pepper and corriander seeds (half pepper half corriander). Are there other spices to use?

Can anyone help me understand how they keep the balck spice rub on the meat during the smoking process? I smoked my pastrami and the spices fall off the meat when I move it from the smoker onto a plate.

Can anyone tell me the type of beef used to make pastrami? Is the "beef brisket" that is used to make corned beef the same piece of beef used to make pastrami?

http://www.rachelleb.com/images/katz_pastrami.jpg