This is only the second time we have smoked anything, and with Dude Abides help it came out awesome. We smoked a cbb yesterday. Enclosed are some pics. We soaked it in water for 8 hours, changing the water every couple of hours. Then lightly coated it with plain old yellow mustard so the rub would stick good. For the rub we dusted with Old Bay, then a good coating of Course Ground Black Pepper. Wrapped it in plastic wrap & put in fridge overnight. In the smoker at 5:30 AM. After letting it get to room temp. ( out of fridge 4:00 AM ). Smoker set to 225*. Took 6 hours to get meat to 165*. Put in foil with 2 oz. apple juice. Took 4 more hours to get to 195*. Out of smoker, another layer of foil. Wrap in towels & into cooler for 2 hours ( no ice ). Total time 12 hours. 5:30 PM: slice & put in rye bread with mustard ( Grey Poupon of course ). This was the best tasting pastrami we have ever eaten. The smokey flavor with the Old Bay & pepper was almost indescribable. The only thing I will change next time is I will do 2 of these at the same time, because this one won't last 2 day's. Thanks Dude!