I expect I will be sent to Cookers Prison, as I am 100% guilty of theft. @troutman posted his life's work in the field of Pastrami, and I've had my way with it! My attorney will argue the following: My client removed said meat from the sous vide after 75 hours and placed in an ice bath overnight. Said piece of meat then stayed in the box of ice (freon?) for approx 24 hours before final smoke at Low Smoke to the IT of 132* I am now 30 minutes into the final smoke. I completely screwed up the rub... actually I forgot to put it on. So I grabbed the JH Pecan Rub and the pepper grinder. Went to town on one side, pressed and flipped, rinse, repeat... yada yada! Didn't burn myself and it looks OK! More to come in a few hours when I take a slice.