Well, Seeing as St. Patty's day has come and gone, I planned ahead and bought two Corned Beef Briskets. One was for St. Patty's day and the other was turned into Pastrami using Jeff's method on Smoking meat.com I had a Point cut Corned Beef Brisket cut that weighed about 4-1/2 pounds. I soaked it overnight with three changes of water. I trimmed it well removnig about a pound of fat. It ended up in two pieces. I then made a batch of Jeffs Rib Rub minus the salt. I coated the brisket with Mustard and then loaded it up with Rib Rub. I put it on the smoker with some Pecan chunks and had a tough time with temps, as it was around 35* and the wind was blowing. Smoker temp hovered around 200* or slightly less once it balanced out after adding more lump charcol. It plateaued at 156* for about 1-1/2 hours, then it started to rise again.... It got to 173* and then started dropping, even though the smoker was at 200*.... I added another chimney full of fuel and it went to 185* in about 40 minutes after that..... I was dumbfounded when the temp dropped.... I pulled it at 185* and let it sit for about an hour and then foiled it to rest. Put it in the fridge overnight. After church, we raced home to have us some Reuben Sammies!!!! Sliced it And loaded the Cast Iron skillet with Sourdough Rye Bread, 1000 Island Dressing, Hot Pastrami, Sour Kraut, and Swiss Cheese. Toasted 'em up nice and sat down to a wonderful lunch!! Oh Boy!! Was that good!! No more buying Pastrami at the store anymore. Gonna Try one from scratch very soon!!