My thanks to the many contributors on SMF who point the way for us newbies to learn. Corned Beef - Pastrami 2.76 lbs. Attachment 21905 The sodium content was 1050mg/ serving. Soaked in water for 24 hrs. Changed water 4 times. Coated with EVOO and rub consisting of coriander 1/4 tsp mustard seed 1 Tbsp paprika 1/2 tsp pepper 1/2 tsp garlic 1/4 tsp brown sugar 1 Tbsp onion 1 tsp and the packet of the pickling spice that comes with the corned beef. Wrapped in Saran Wrap overnight in refrigerator. Smoked a little Cajun boudin while we're at it. Thanks to Jeff. Attachment 21906 In the MES put large alum pan under Pastrami to catch drippings for au jus. Add water. Don't let it dry out. Start time.... 10:00 a.m. Finished 7:00 p.m. Total 9 hours. Hickory chips & Wild Cherry chips in the MES. 160 F for 1 hour. 200 F for 1 hour. 225 F for 5 hours. Foiled with apple juice at 5:00 p.m. at 160F. MES still at 225F. Pastrami temp quickly going up. Pulled, toweled with foil, in cooler at 195F at 7:00 p.m. Attachment 21907 Unfoiled. Attachment 21908 Ready for the slicer. Attachment 21909 Sliced. Attachment 21910 Plated with au jus, creamed new potatoes & peas, and fresh corn. Attachment 21911 This is a winner. Will do it again.