I've been wanting to make my own Pastrami for some time - I've found some recipe's but haven't had the time or facilities (i.e. fridge space) to do the brining.
But someone here suggested that pastrami was nothing more than smoked corned beef, so I bought a nice point cut corned beef brisket and smoked it. Nope. Not Pastrami. It's a nice tasting piece of corned beef - the smokiness puts an almost bacon flavor to it. But while I'm reminded of my father who used to pan grill thick sliced pastrami and refer to it as Jewish bacon, this is not pastrami.
I think I might try a "gray corned beef" next - something that is brined but not necessarily "corned" (with all the spices).
Eventually, I'll get to brining my own with a recipe, but that will probably wait until I can set the crock outside in the winter.