I tried taking a store bought Cornbeef and smoked it--- pastrami? I soaked it in cold water for 6 hours yesterday and used my Meat Church honey Hog rub with a mustard base. I did it very lightly becuase I didn't want it too salty. Smoked at 240 for 7hrs. Hit the stall at hour 4.5. Stalled for 2 hours, wrapped in foil when it hit 170. Turned out great. I'd like to try it again with a pickling spice receipe. Here are 2 pics. One is when i wrapped it, then after it hit 203 and set in a cooler wrapped in a towel for an hour.