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<p />i used a grey corned beef (very light in tenderquick, mostly kosher salt, it cooks a grey brown color not red). soaked for a few hours and then injected it with some water that i had boiled with a head of garlic, some peppercorns and some penzey pickling spice. let it sit for a few hours and then smoked like a brisket. it made a descent pastrami. will try this some time with a store bought red cornbeef. for a rub i used garlic powder, black pepper and turbinado sugar.slaced real thin for reuben sandwiches. souarkraut,1000 islands, muenster and swiss on marbled rye. sorry about the picture, i broke my camera lcd and cant change the light settings anymore