So I picked up a couple corned beef in brine that were on sale during this ridiculous time. Turning the first one into pastrami today, since work is cancelled for at least a couple of weeks. 14.5 WSM should do the trick.
Made my own variation on the rub, probably way too much dried hot peppers (Ancho, Hatch, Arbol, Japones, and a single Thai chile), and likely not enough coriander. Maybe too much crushed mustard seed too...We shall see.
Wish me luck!
(Yes that's over paver stones and there's a hose 5' away. It was swept a day ago, it's raining pollen and leaves right now in my part of Florida.)