Here's my updated recipe and tips based on notes from the last couple of cooks. I cooked 3 Monday. One got wrapped and stayed in the smoker. Just ate the last sandwich now (I have some bacon mustard that, along with deli mustard adds a nice touch.
The other 2 are chilled and will get the 4 hour Sous Vide treatment. Soon. I am thinking that the SV method may reduce shrinkage which is always a good thing.
Rolf’s latest Corned beef to Pastrami Magic - December 2022
Edited and updated March 2025
Recipe is for 3 corned beef points of 3-4 Lbs each
Ingredients:
~10 pounds of good corned beef. Points preferred but flats are ok too.
Each piece of meat will feed about 4-6 people. Leftovers make excellent hash.
Charcoal suitable
Meathead's rub and pastrami recipe are the best on the site by far. The steaming step is optional and I have always smoked mine to probe tender. Amazing results (assuming you don’t buy silly things like beef navel).
The pastrami recipe here is my favorite. I don't wrap. I just let it go until it's done. I usually use store bought corned beef, points when available, and desalinate overnight with one water change. Everyone I feed it to asks for more.
I could not find MH pastrami recipe. I looked in Beef recipe, and sandwich recipe, that picture that barelfly put up there got me revved up. I'm all in.
randy.56 I clicked over to the free site. Because it is “corned beef season” it was a lead story, as it were. However, if you search JUST the word pastrami and click enter, the first two results are the rub and then the actual “close to Katz’s” recipe and procedure.
time for pastrami baby!!!! 
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