I picked up some corned beef while at the market getting those whole chickens to smoke.  We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry.  I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub.  The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries.  The juniper berries are optional but I think they work well.This one is sliced with the grain, exactly wrong!  Slice across the grain!  I salvage these slices by the expedient method of chopping them up.I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.