We found three store bought corned beef in the freezer so what the heck! Pastrami! I rinsed and soaked for 6 hours then dried and rubbed with ground Lampong black pepper, paprika, garlic powder, ground coriander, ground mustard, and ground juniper berries. Off to the fridge overnight.
Smoked in the MES with cherry chips to an IT of 175.
Back in the fridge until this morning and then sliced.
The verdict, great flavor but kind of disappointed in the texture. A little chewy. And the huge glob of fat in the middle. Now the fat is my fault because I could tell it was at least part point. I packaged the tougher one separately and plan to steam it before eating it. Next time I will do this a little different. Smoke to a lower IT and then steam to finish.