Well, first attempt at homemade pastrami. I brined it for about five days, and the recipe said to brine it another day in plain water to get the salt out. I figured I usually liked things salty, so I didn't bother with that step. I just finished cooking it today and it's.....extremely salty. It also doesn't seem that pink, but I haven't cut into the deep center of it yet. AmazingRibs said to cook to 150 (which seemed really high) and then steam it. To help get some salt out I'll be simmering it in some water for a couple hours. Otherwise, the beef and turkey came out well. I don't know what it is, but my beef has always come out overcooked, despite pulling it at the right time. Since I pulled these two roasts early, they're a beautiful medium rare. One beef roast became sesame beef. The other ?. And now I'm dethawing some store-bought pie crusts to make turkey pot pies with.