A pastrami sandwich is a good thing, I think most meat eaters will agree. How about home made pastrami ? It turns out you can, you just need brisket, spices, salt and smoke. Oh and time.
If you are brining for that long its a good idea to soak it over night in clean fresh water to reduce the saltiness.
Garlic,Peppercorns,Mustard seeds and Juniper berries seem to be common ingredients I added a couple of cloves some brown sugar, a bit of fenugreek a splash of hot sauce, a splash of Jack Daniels and some smoked paprika. All the dry spice went into the pestle & mortar whilst the garlic cloves & wet stuff went into mini-chop. Once the dry stuff was nicely crushed that went into mini-chop for a quick blast too et viola rub.
Pastrami needs smoking and again opinion was divided over hot or cold. I went with hot, because I was going to have to fettle up a smoker.
I had a bit of luck my neighbours have just taken charge of an allotment, there was a lot of applewood available, so that was smoking wood sorted. Pile all your fuel (Charcoal in this case) on one side of the grill. Then make a divider out of foil. Light the charcoal & let it get to temperature, then put your wood (dampen it with water to get a better smoke) on the other side of the divider. The meat is going to want to sit directly over the wood, so it gets cooked by the hot wood smoke & not directly from the charcoal.
Smoking takes a couple of hours or so, I aimed for an internal temperature of 50c in the thickest parts of the meat. If you can't get it even don't worry you can finish the meat off in a slow oven. Slice & serve. It's great hot, but even better cold on sandwiches, your bread, your trimmings.
Price wise I think I'm saving 50% on supermarket pastrami and getting the bonus of being able to make it as spicy as I like.