Do you steam it after smoking? It sure looks great.

We smoke these alongside our normal briskets, so it's a smokier taste than regular pastrami. We're not trying to re-create a wheel that isn't broke, just doing a Texas style version of it.

Si..steamed with the kraut and the Jack Cheese, then piled on the bun

Yes we also make our own hot link sausages now as well. Just twisted up 50lb of them yesterday

I've used this recipe several times and like it. Also works for corned beef except you boil it 3-4 hrs. with 1 Tbs pickling spice minus cloves in water to cover. No pepper/coriander as in smoking for pastrami.

Brine per 1 lb. meat (leans cuts of brisket, bottom round roast, or thin rump roasts.)
Water - 1 pt.
Kosher salt - 1/6 cup
Pink curing salt - 3/4 tsp. (order online) - Must have this or it will come out gray instead of pink.
Pickling Spices - 1/2 Tbs. (remove cloves)
Bring above to boil, let cool and refrigerate to cool more.
Place meat in large bag (1 or 2 gal.), place meat in bag, refrigerate 5-7 days flipping bag daily.

Cooking
Rinse brine off meat and pat dry with paper towel.
Coat both sides liberally with coarse black pepper and ground coriander.
Refrigerate for at least 6 hours to let the meat surface dry out.

Smoke 4-6 hrs. until internal temp. reaches 170 degrees.

That looks pretty tasty

That’s really cool, congrats. I don’t get to NTx often but I will find your place next time I do.