Been a while since I've posted, mainly because I usually forget to take pix Almost did that this time, till the 5am mark. Started out with a 12 lb packer that I cut into the flat and point. Used the "special" rub from here and let set for about 12 hrs. Started those at midnight Friday night. (no pix yet) At 5 AM I added two pre-corned flats from Costco rubbed with a nice strami rub. I'm hoping I've found that recipie again as I didn't write it down and it's been a few months since I made the rub. I believe it consists of ground peppercorns, coriander, kosher salt, paprika & smoked paprika, brown sugar, mustard seeds and garlic powder. I tossed in some ground chipotle pepper into as well These were all smoked over a combination of apple and pecan woods. Last pastrami I tried over a bit of hickory, and was too strong, this time both meats came out with a wonderful flavor, great burnt ends, and very tender. Pastrami to be ready for the MES Added this to the two racks of the original brisket At 180 degrees I took the main brisket out, wrapped toweled and let rest for an hour Both briskets sliced up. Next time, I'm thinking I need to inject them, as they're a bit dry. These were done around 3pm, the pastrami came out at 170ish an hour later. Wrapped them and let rest about 3 hours before putting in the fridge to chill another 3 hrs, then finally sliced on my slicer. Made quite the mess Close-Up Made the 'strami a few times now soaking the salt out of the costco corned beef flats helps. Can't wait till these flats are on sale next st. patty's day.