I have done the "quick pastrami" using a corned beef flat from the supermarket. The results are quite good. I try to look for a nice "brick" of corned beef flat that will slice nicely. Just throw away the spice pack that comes with the packaged corned beef and soak it in water for a day or more (change the water every so often). It will be too salty if you don't. I've just used cracked pepper and coriander as a rub and then smoked it until tender (4-6 hours if memory serves me). Get some good coleslaw, russian dressing, swiss cheese and, of course, some real jewish rye and you'll think you're at 57 and 7th.