I smoked a whole packer corned beef brisket this weekend. Pastrami like? Black pepper rub and the included spice packet with the meat over night in the frig. Smoked about 11 hours to 185 internal. Sliced thin for St. Patty's day ruebens. Rye bread, Guiness braised cabbage and I used prvolone instead of swiss this time. Deli pickle and potato salad.