I don't know if you'll remember Oddley but a while back you helped me out with the ammount of saltpetre I would need to use in Len Poli's recipe for Pastrami. I did eventually make it and thought I would let you know how it worked out.
As my hubby can't eat garlic I used a few Allspice and Juniper Berries and a few Peppercorns, lightly crushed, for a bit of flavour to compensate but everything else was as you said. I put it in the cure for 14 days and then left it to rest in the fridge for a couple more.
As I don't have a smoker I cooked it on my small gas barbecue. To do this I had it on the lowest temperature, I put a piece of foil on top of the rocks and put some dampened Mesquite Wood Chips (the type you get from garden centres in bags) on this. The meat I put on a rack on top of a small roasting dish, this seemed to work as far as cooking by indirect heat was concerned, and then put the lid down. After a couple of hours the wood had stopped smoking but the meat wasn't quite at the required internal temperature so I finished it off in the oven. It worked a treat. If I ever want to smoke a ham I will try boiling it for some of the cooking time and then finishing off in this way. The meat had a really smokey taste.
I've never eaten Pastrami before so I don't know if this was a true version but whether it was or not it turned out well and we liked it. The one thing I would change would be that I wouldn't cook it quite so much, being beef rather than pork I can't see any problem with this.
Thanks for your help.