I read Jeff's article the other day on making pastrami, but I can't find it now. I have been soaking my corned beef overnight changing the water every hour or so. I am going to slather some dijon on next and then rub the spices in and let it set for 3 -4 hours. I plan on smoking it today, but I can't remember what temp to use and what is the target IT. I have a Masterbuilt 40" electric smoker and the brisket is 3.5 lbs. I plan on steaming it tomorrow with a crab boil packet (another helpful hint from this site), but I don't know what IT it is supposed to be after steaming. An input would be greatly appreiated!