Has anyone else tried this? Going the easy route by using corned beef brisket. They require 36 to 48 hours of soaking to remove some of the salt. Then a nice pastrami rub and back in the fridge overnight. Then around 4 hours of smoking(for dry pastrami) And another overnight stay in the fridge with foil wrapped bricks stacked on top. Finish by slicing thin and a quick steam to heat it up(and tenderize) Then it's on to some nice rye bread with some stone ground mustard,a little Swiss cheese and some half sour pickles. This damn well better work !!! Way to much BS if it turns out crappy!