You can get all the ingredients fairly easily except for Pink Curing Salt #1 and for the Pickling Spices. But you can get that on this website. The instructions are very easy to follow but it takes 5 days for the brine to cure the meat. Most of use don’t have a smoker but at the end of the video he will mention that it works well to heat it up to 200F in the oven. We find if you put in a pan of apple juice it will keep it moist and give a nice hint of additional flavoring to the pastrami. You can pretty much put any liquid in… a can of beer may be an excellent choice.
Be sure to send in some pictures on the Asian Artisan FB group.