Sorry about the late post,2 different species of fish season coming up. Busy tying rigs. This Pastrami was a Corn Beef soaked for 30 +hrs..It was the saltiest Pastrami I ever made,not happy with the cut.I did have the heat get away at one point probably 20 min.,super thick bark was the outcome of that.Lets look at some pics. Beef applied mustard My Rub better shot Charcoal Royal Oak starter chimney Bottom vent part closed The ash pot was how the heat got away it was not all the way in. I pulled the mini and damped the kettle.Regained control Temp at the end was nice Rested a little should have waited longer still hot. Boss wanted to eat. Another shot Can;t have just meat so a Ham Grenade for each of us Steamed the Pastrami for Reuben the following day That took the salt out Missed taking the plated sorry. Thanks for looking.