After reading and drooling over pastrami posts I finally made mine!
Started with 4.25lb corned beef which had 50% lower sodium.
Applied coat of mustard and then garlic powder,onion powder, lots of cracked black peppercorns and cracked coriander.
I let it sit in the fridge for 48hrs.
Into the mes30 for just over 5 hours in temps ranging from 250-275. Used apple chips in the tray.
Pulled at 180F. Had to slice some before wrapping it up and into the fridge! It turned out spectacular.
Thanks to everyone here for this great forum!!! ----Rich