Pastrami (almost from Kutas' book)
I lifted this from the Great Sausage Recipes and Meat Curing book I mentioned in the index page.

5 lb roast
2-3 oz Morton's Tender Quik  
1 tsp garlic juice
1 oz sugar

Instead of Tender Quik, Kutas lists a product he sells called Prague
Powder, I converted his recipe to use Tender Quik.

Coat the meat with the Tender Quik, garlic and sugar.  Put the meat
into a sealed  plastic tub or a plastic bag will do.  Let this cure
at 40 degrees (frig temp) for 5-10 days, depending on the thickness
of the meat.  Turn the meat over every couple days.

Remove the cured pastrami from the box or bag and rinse it under
cold water.  Rub all sides with a combination of coarse black pepper
and coriander - or you may use coarsely chopped pickling spices.
You also may sprinkle the meat with paprika to give it an attractive

Then smoke meat in the smoker for 4-6 hours.  Kutas says to reach
an internal temperature of 175-180F.  Again thickness will determine
the actual time.