I used the knowledge presented here for my first attempt at pastrami. 3.5# point cut corned beef, which I gave a water bath for 2 hours this morning (changed the water once). I used the seasoning packet (did a quick crush in it) + lots of black pepper as my rub. Smoked it at 225-230 with apple (all I had) until it reached an IT of 185. Wrapped in foil and towel, placed in cooler for an hour. When I took it out I was so excited I forgot to check IT again. Off to the store tonight for rye, sauerkraut and some Swiss cheese!