Well, like a dumba** I didn't take any pics of my last Pastrami. But for what it's worth, I cured the brisket in the brine flavored with home-made pickling spice from Ruhlman's book "Charcuterie" for five days.
But used parts of the rub mix from my newest book "In the Charcuterie" by Boettinger & Miller.
The key being SPANISH PAPRIKA. It elevates the Pastrami to another level. The junk we buy at the grocer is tasteless compared to this stuff.
If you're thinking about making Pastrami, seek this stuff out!
Oh, and don't forget the juniper berries.