I'll be updating this as I go. Plan is to smoke to IT of 165F tonight, refrigerate overnight then steam to 203F tomorrow. Mixed up some Pastrami rub: 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder Corned beef flat and what I think is part of the point that was packed with it, soaked about 36hrs in water. Slathering with coarse ground dijon. Rubbed down Into the smoker! Couldn't decide on which wood to use so I went with a mix of some of my favs oak, cherry and hickory. Hopefully the little point piece wont turn to jerky. Heres where I'm sitting at about 40min after adding to the smoker. Hoping it will hit 165 in about 5-6hrs.