First time attempting pastrami. Local County Market had corned beef on sale for $.99/LB! Couldn't pass it up. Had only rounds left though. Here's what I have to work with: Brinkmann Smoke & Grill smoker. Have a controller to control temps. Plan on using pecan wood chunks to smoke, thinking about adding apple too. Maybe a spot of hickory? Thoughts? Going to use fresh ground coriander, pepper and a bit of garlic powder for the rub. Again, thoughts? This is a water smoker. Should I use water or dry smoke or some combination thereof? Temp and time combination? Anything else you want to add will be appreciated. Thanks all! LETS Q!!