Bought a corned beef, about 4 lbs. and desalinated it by soaking it overnighting cold water. Made a rub I found online with black pepper, coriander, onion, garlic, and paprika. Gonna smoke it at 225 with apple, refridgerate for a couple of days, steam and slice. For the beef ribs, I had some sliced ribs that I rubbed with SPOG and plan to 2-2-1 or whatever time variation works, foiling with beef broth. The other small rack I rubbed with Jeff's rub and plan to foil with Captain Morgan and glaze with some bbq sauce. If I have time maybe I'll make my first batch of Jeff's sauce. Haven't tried the rub on anything yet so I am excited about that . Just to fill the smoker I also marinated some chicken breasts with white wine, lemon juice, olive oil,italian seasoning,salt, pepper, and garlic. More pics to come...thanks for looking.