Unfortunately not from scratch like the other thread but it's a start. I haven't made pastrami in a while and the urge struck earlier this week. My wife was thoughtful enough to pick up a nice sized corned beef to get the show on the road. Here we go..... A 4.1 pound corned beef, 1/4 cup of ground coriander, 1/4 of fresh course ground pepper and the ingredient that makes the whole thing worth while 1/3 cup of fresh crushed juniper berries. All rubbed down and ready to soak up the flavor...... Vacuum sealed and into the fridge she goes. I've never done pastrami on my WSM. I've only done them on my Masterforge gasser. They were delicious then and I bet the charcoal burner will make them spectacular this time. Also throwing a brined 8 lb pork butt on there to use up some more space. I'll probably add something else at the last minute just to load her down some more. There is some home made sauerkraut in the fridge and the plan is to make some reuben sandwiches. Can't wait!