So, I've heard of people putting pastrami into cholent, and I believe them it was good. And my theory is that it tastes good just because that means you put more fatty meat in. Because what else about pastrami belongs in cholent--smoke? coriander? prague powder?
The best flavored chulent was Essex Downtown
they literally threw in all the fatty scraps left from the pastrami, Cornbeef, roast beef and other meats. the flavor given off from the pastrami especially was notably intense and led to 1 of the most memorable chulents I ever had.
Side note the best chulent I ever had was home made and loaded up with a French Veal and a 24 hour Smoked Brisket. something special. every bite had that deep smokey flavor.