I've got a 3.5 pound corned beef that I thawed and have soaked in ice water for five hours, changing the water three times. It's now drying on a rack in a covered container in the fridge till tomorrow. My new Slow-n-Sear arrived a few minutes ago and the plan is to smoke that CB on my 22" Weber kettle tomorrow, briquettes and applewood chunks. Any advice on cooking temps and a rub would be greatly appreciated and paid attention to. Thanks, RAY