Hey TBone...Pastrami is very simply...smoked corned beef brisket. You can corn your own brisket or just buy a corned beef from the grocery store. After you get it home some people soak it for a few hours or even over night to remove excess salt. I soak mine for 1 hour changing the water once after 30 min. Then you pat it dry, and rub it down with pepper and whatever seasonings you like. I also apply a thin layer of heinz 57 sauce to help the rub adhere to the meat. Vac pack the meat or wrap in saran and allow to sit in the fridge for a day or two. When you are ready, smoke it at 225-250 and there you go.
I take mine to an internal temp of 150 degrees then foil for an hour, put in the fridge overnight to firm it up a bit then slice the next day. Leftovers freeze well. Hope this is what you were looking for!!!