This is the year I get smoking a corned beef right dammit. So with that in mind a quick question. I do not want pastrami yet, I only want corned beef. I planned to follow third eye's guide (http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
Now do I still discard the seasoning pouch? Do I make a new rub? Leave it alone? I just want corned beef that has been smoked instead of boil/braised/or whatever.
I am going to RD today to get some flats to start soaking so I can cook them monday.