You all talked me into trying one. Bought a 14 lb corned breef friday. The corned beef was huge so I cut in half. Started soaking it sat. night, changed water three times. Got'er on the GOSM at 1:00 Sunday afternoon. Added two fatties, plain and one rolled in Jeff's rub. Just bought it and had to try it. GOSM was running steady at 230 F. Used pecan and apple. Fatties were @ 170 by 3ish, beef was at 120F. Went to the in-laws (across the lawn) and fried 5 lbs. of shrimp for Dads Bday. Checked on the beef @ 6ish beef 135F. Went to a Boy Scout meeting, came home @ 8:45 beef was at 140F. Went to bed at 11:30, beef was @150F. Remote probe woke me up @ 4:00am with a temp of 165F. Its about time. Foiled and placed in Cooler, went back to bed. Woke up at 6:00am and placed them in 'fridge. Got home broke in my new weston 12'' slicer. Its all good. I thought that smoke would never end. Bottom line. Well worth the lack of sleep. I never heard of making pastrami, until this forum. You all are to cool. Thanks for the ideas and the info. I am the proud owner of a huge pile of killer pastrami.