I've read over some of the Pastrami threads and think I have this figured out, but thought I'd ask to make sure. I was trolling the meat aisle today and found some corned beef points for 99 cents a pound and couldn't resist. From the links I read it sounds like soak them out for 4 or 5 hours changing water a couple times. Then put on a rub or some sort. Any good rubs designed for this or just a basic rub? Also do I put the rub on the day before or just before I put them in the smoker? Then it's smoke till between 160 and 170, and then bake in a foiled pan for steam till it hits 190 to 200. Does everyone then just use this for sandwiches, or is some eaten as a meal and the leftovers are for the sandwiches? I picked up 3 points today, but if this works out well this weekend, I may go back on Monday and pick up some more for my freezer. All these points were just over $3, so they are around 3 pounds each. I take it I may be looking at 5 or 6 hours to get them to that 160 degree mark where they'd go to the over to finish?