9-hour Smoked Pastrami

Started with store-brined corned beef (3.5 lbs). Soaked/changed water over 24 hours. Added spices. Smoked at 225-250 with Hickory for about 5 hours (until 145 stall) – with Smobot at the Conn. Wrapped in peach butcher paper, and raised price eventually to 300+ to finish by 9th hour. Turned out great!