Hello everybody, I want to introduce a topic to all of you with some pastrami experience. I'm keeping on trying to get the perfect seasoning, cooking recipe since a couple of months. But some of my experience were a total failure because after 3 weeks of wet seasoning smoking and some stem to get it warm and tender, some of them result to be with the inner part brown and not the red/rosa which we usually see in good pastrami. I'm asking myself why.... I was first thinking that the reason was overcooking, but then i start to observe them and i noticed they they were slightly red-colored just underneath the surface, it's like that the brine didn't get trough it properly. What is it about? My idea now is that i kept to much fat on the brisket and the wet brine affected the fat first and then was not able anymore to work on the meat itself. I used always the same recipe because the first time, and actually the only, i made the best pastrami ever tried, just perfect. I have 3 different brine now in the fridge, 1 the usual wet one, 1 dry with petersalt and 1 dry without petersalt (i'm curious about the effect of petersalt on brisket...). Please let me know is a kind of frustrating keep on working on a piece of meat for three weeks and wind up with some kind of piece of wood.... Thanks..... G.