Thanks again to all for your recipes. I tried a corned beef tip for starters. A little leary of ruining a flat or brisket packer. Soaked for 3 hrs because it was only about 1 1/4" thick. Dried very well with paper towels. Put the packet of pickeling spices in the spice grinder along with telichery BP and Old Bay seasoning. ( is that copyright infringement ) I could not understand how whole spices sitting on the surface of the meat would add flavor. (stupid me) Rubbed in the ground spices all over the meat really well. Bagged and in the cooler overnight. In the AM I was surprised to find there was no liquid in the bag. Must be because there was no salt in the spices. ( is that the real reason? ) Smoked to 155* I.T. using Mesquite, and wrapped in foil. Kept in the MES to 185* I.T.. Turned off the heat and left it in there. I.T. rose to 197* and then dropped. At 140* put in cooler overnight. WOW..... Really spicey and delicious. I had to remove some of the spices for the bride. Too hot for her. Next time I will not do a 100% complete single layer of ground spices. Maybe 40-50% layer of ground. The flavor of the meat is FAARRR better than any strami I have had. Next time I will use a brisket packer. Did not know until yesterday when I read the label, they charge for the brine!!! I refuse to pay $1.49 for brine!!! Packers will end up costing less. $2.29 here now, sometimes $1.25 and no brine! The brides private reserve of strami. Now a serious question. Using a packer for strami, I am thinking of using a liquid cure/brine 3oz #1/gallon with the spices in it. Cure for 10 days or so and throw in the smoker. Do you think the flavor from the spices will be in the meat so the rub step can be eliminated? I do not see why I have to make corned beef first when all the steps might be rolled into one? Don't be hesitant to say Dave, idiot or Dave, you are a genius or anything in between.