Finally decided to take my first shot at a pastrami.. I cheated on the curing part by picking up a 4 lb corned beef brisket. While it turned out great, next time I'll definitely start from scratch with TQ. Started off by soaking it in ice water for 5 hours, changing the water several times, to remove some of the sodium. Rubbed on a little evoo and a rub that consisted of: 1/2 cup whole black peppercorns 2 TBS coriander seeds 1 tsp each dry mustard, onion powder, and garlic powder 3 tsp of chipotle powder that I made earlier in the year. and then into the fridge overnight to rest.. Smoked it in the drum with cherry wood for 6 hours, and rested for a couple hours.. Here it is sliced up as thin as I could get it .. Turned out great! Probably better than any store bought I've ever had.. Thanks for looking!