Morning everybody, I'm attempting my first smoke of corned beef for pastrami. I did my research and followed others here on what rubs to use. Here is what I used: 4 Tbls Fresh ground Black Pepper 2 Tbls Fresh ground Coriander 1 Tbls Paprika 2 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Mustard Powder I did follow the recommendation of soaking it prior to smoking to remove some of the brine. Final soak time ended up being close to 40+ hours. Weather yesterday kept me from smoking, winds were a killer. Its in the smoker this morning temps holding steady between 235-240. Will take to an IT of 190 then foil.