Smoked up a couple pastramis for my brother's birthday gift. He was really happy about it! I can't find my notes on these, so I'll remember the best I can. They came out really good!! I usually just rinse the corned beef (use good quality store-bought), but I did soak them overnight this time to see if it made a difference. It didn't really seem to, but if I have the time, I'll soak rather than just rinse from here out. After soaking, I rinsed and patted dry, then smeared with a bit of golden mustard mixed with horseradish sauce. I REALLY like what the horseradish adds, did it last time and this time confirmed it. Then I mixed up the spices that came with the corned beef, and added some of this: These packets are from Uwajimaya grocery store, they have some amazing combinations and I thought this one sounded good for pastrami. I'm doing it again next time, for sure! I ran all the spices in the grinder just a bit. I've been taking them up to around 160-170, then foiling to 190 or so. The bottom one got dripped on, it's actually nice and dark too. I don't remember what I had cooking over it, I think it was sausage for more corn chowder. I've been haunting craigslist and ebay for a slicer, I want thin deli pastrami! I steamed them in the oven for quite a while, then overnight in the fridge before slicing. all wrapped up and ready for the freezer. This was the tastiest batch yet. I managed to get it smokier, I don't remember if it was all cherry or a combo. I usually use a combo, could be cherry and pecan. thanks for looking!