Scored two CB's flats marked down after St. Patricks Day for a pastrami fix. Soaked overnight with a few water changes to leach out the factory injection. Heavily applied the rub and film wrapped for a two day rest. Allowed to come to room temp before going into the Smokin' It #3 at 225 with apple wood chunks. This wasn't a huge chunk so after about 5 hours I removed it at about 160 IT. Wrapped in film and foil and allowed to rest until cool. Put into fridge for an overnight rest. Sliced very thin on the Hobart slicer at work. Gave the boss a scant half pound. Steamed me up a half pound for a Pastrami Reuben with some cole slaw on the side. Awesome meal and still have a small one in the fridge for another run......Willie