did my first pastrami a couple weeks ago, had a little room in the smoker with a chicken and CSR's. I rinsed off the brine and let it dry a bit. It had very little fat so I just scored it to let flavor in. foiled after a couple of hours at 250. the CSR's were brined, rinsed and given a light rub. Just had to get a peek! then, back into the foil for a bit. had some sausage in there too. now that's tender, tasty and pretty! gotta learn how to brine my own, though. Saw some awesome "Montreal Meat" on the new food meat show and I want to make it! And Christmas Chuck, bringing cheer wherever he goes... Marinated in some Caesar dressing overnight, then a coat of rub in the morning. Into the smoker at 225. foiled at 160, with beef broth, worsty and more fresh rosemary, back in the smoker, then a couple more hours in the cooler and here it is - it pulled like a dream. 4 pounds of Christmas joy.