I didnt take pictures of anything prior to it being in the smoker, but ill definitely get a few of the final product.
I went the easy route and bought a 3lb flat cut corned beef brisket, soaked it in water overnight to get out the saltiness. I Rubbed it down with:
5 Tbsp freshly crushed Coriander Seeds
3 Tbsp freshly crushed Black Pepper
8 Cloves of minced garlic
2 Tbsp YellowMustard seeds
5 Tbsp Sea Salt
3 Tbsp Brown Sugar
5 Tbsp Paprika
Then I let it marinate for 24 hours, put it in the smoker this morning at 9 at 225-250. Im waiting for the Temp to reach 165, them Im gonna foil with a little water and apple juice (im not too sure if other people do that with pastrami, but i figure it'll make it a little more moist) then Im going to take it out of the smoker at 185, let it rest and cool, then slice it up tomorrow.