Tomorrow I am attempting my first Pastrami. From reading the posts I have gleened a few of the tricks of the trade, such as soaking the meat for a few days to remove the saltiness of the corn beef. I also devised a nice rub following everybody's recipes. I just need to know a few other details before tomorrow. What is the best temperature and wood to use? As for cooking time, I have 2- 3lb slabs of meat. I know I'll get answers in internal temperatures but what does that translate into hours. Thanks in advance for your responses.