Pastrami can be completed a couple of different ways. The easiest way to that I have found is to purchase a packaged Corn Beef. In the normal cooking process for corned beef, the product is boiled, so the extra added salt in the product is removed. Since we will be smoking the product, it is essential to soak the meat in water prior to cooking to remove the salt. To accomplish this cover in water and refrigerate and then dump the water several hours later and then repeat. I then cover the meat in pepper corns, garlic and coriander. I smoke it with hickory wood until it reaches an internal temperature of 165, I then wrap in foil and continue to heat until 195 internal temperature. As with most smoked meats, they require a rest after coming off the smoker. I normally rest them in a cooler with towels for at least an hour prior to slicing and serving.