I just did two nice sized corned beefs and made pastrami out of them a couple of weeks ago. Somewhere around here I have a post about it with pics and there are a couple of others as well. All in all I think that I gave the process and myself a solid seven out of ten.
A couple of things that I would try different, longer debrine than one day and many water changes, Maybe two days. The second thing that kind of disappointed me is that I gave the meat a GOOD grind the rub in rubbing and let it wait over night, but I don't think that the rub penatrated very deep. I think that maybe a sloppy paste of the rub and the meat in a tight bag for a day or more would go along ways in getting that stronger pastrami taste. I happen to like my pastrami to taste real strong, but my wife thought it tasted just right and even the kids ate it, so maybe it was right. I ate what may be last sandwich yesterday because it is getting kind of old in the fridge (and a little old on the taste buds, pastrami every other day for two weeks is not really the heaven you would think it is cracked up to be) I was very happy with the cut of meat and did no trimming of the fat. What I liked was that the corned beefs were flats and pretty evenly shaped.
To serve, I presliced after cooling in the fridge, one I sliced about 1/8 and the other I nearly shaved. I thew a few portions into the steamer basket for a couple of minutes while I got the rest of the sandwich ready, towards the end here I have to admit that I just started to nuke enough meat for one sandwich at a time, no ill effects and I don't have to clean a whole pot, lid and steamer basket just for one sandwich. Rye bread toasted, grilled or plain I tried it all, brown mustard, red onion and a letuce leaf. Put a good garlic dill pickel spear on the plate and it is pretty good eating.