I didn't think about it too much.
Love pastrami, so I figured heck, I have a kettle, or seven or eight, I can do this.
I think It was a little short of three pounds.
Put a little Montreal on it (I know), lit the snake with a couple small pieces of apple wood and let 'er go.
Yes, a little salty, but sliced on bread it was great.
Next time, just cracked pepper, but I'll do it the same.