Bought 4 corned beef points at the grocery store when they were on sale for St Paddy's day, Pastrami Rub 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 teaspoon mustard powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powderPastrami Rub I found this recipe here: http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html Soaked corned beef for 24hrs, changing the water every 2 hours for the first 6 hours and then once every 4 hours. After 24 hours I removed from the water and patted them dry. Then I applied a small amount of olive oil so the rub would stick and then got rubbin. I then left it in the frig uncovered for 24 hours. This morning I fired up the MES 40 and used my A-MAZE-N filled with a blend of hickory, cherry and maple. Set the MES to 275F, let it heat up and put them in. I waited until the internal temp was 195F per my Maverick ET-732 before removing. Rested for 2 hours uncovered before slicing. I can say with certainty that I will never eat corned beef any other way other then from the smoker.