A family friend sent me some juniper berries which I added to my basic pastrami dry rub. I picked up a nice piece of corned beef on Saturday. I let it sit in a bath of water in the refrigerator and changed the water once. I coated it with mustard then applied my pastrami rub and into a 230-250 degree smoker for a few hours. I foiled it at165 and took it up to 205 before putting it into the cooler for an hour or so. Then into the refrigerator to firm up overnight. I sliced it this morning and will be having Reubens for the better part of this week. Thanks for checking my Q-View.