From what I've read the real secret of good pastrami is whats
done after it's been smoked. Seal it air tight while storing, then an hour or so before you're ready to serve it, gently steam it.
Some delies steam it for up to six hours, one said they go through
a double steaming process. The last deli I had pastrami at nuked
it on low for a couple minutes and it was a little tough- but still good. One subject that all agree on- FAT! A little fat
makes a great tasting pastrami. I've read that most commercial
pastrami is made from beef navels instead of the flat or point cut
brisket- just because of the marbling of fat. I'd never heard of
a beef navel before so I guess it's something I'll have to ask
about at the supermarket. Good luck to all who try this. I'm
going to this weekend- but I haven't made up my mind yet if I'll
start from scratch or start with a corned beef. Howard and Stogie
posted a couple recipes above, so that's a good place to start.