I've been wanting to try doing my own Pastrami for a while, so I went with one of ChefJJ's apparently constantly evolving recipes. 2 tbs Black Peppercorns 1 tbs Coriander seeds 1 tbs dry minced onion 1 tbs dry minced garlic 1 tsp Allspice berries 1 tsp Mustard seed 1 tsp dry Thyme leaves 3 Bay leaves crumbled 1 tsp Juniper berries All whole spices were toasted before grinding with a cheapie coffee grinder. I soaked and rinsed a 4# Corned Beef flat and coated with the mix (no mustard, I figured the vac seal would hold it to the meat while fridged overnight) At 9:30 this morning I lit a chimney of Kingsford and RO and got a fire going in the box with a stick of Oak from my fireplace pile. It was 38F outside so the best I could get was around 180 in the chamber. I put the meat in anyway. Its now a balmy 50F and the meat is at 144 at 1:30. Just dumped about a half chimney of Kingsford and RO.