Happy Saint Patrick's Day! After reading through this topic, I couldn't resist smoking two 3.5+- corned beef flats. They have been soaked in water for about 12 hours, rinsed & dried and rubbed with mustard/seasoning ( seasoning pack ground, pepper, smoked paprika & brown sugar ). They will be headed to the smoker for 3-4 hours @ 225 then wrapped in foil with some beer and back to the smoker until they reach 190-195. If ready, off to the cooler until dinner time. Thanks to all for the great suggestions. IMO, this forum is what makes SI smokers great.