I am making pastrami today using Thirdeye's instructions and Bobberqer's rub. A couple of questions. I just took the brisket out of the rinsing bag this morning and applied the rub. How important is it to let the brisket sit in the fridge overnight, as I'd like to cook it today rather than on a busy monday. Second, is pastrami made specifically for cold sandwiches or do you also eat it hot as a meat dish?
Thanks, Pastrami Rookie Scotty