Reply to "Corned beef"

This past summer I bought a brisket flat, cured it myself using a dry cure and smoked it just like I would any other brisket.  Smoked at 225 deg. until I hit ~175 deg. internal temp, wrapped it in butcher paper and continued cooking at 225 deg. until I hit ~195 deg. internal temp.  Wrapped it in some blankets in a cooler and let it nap for a few hours.  Had a phenomenal end result.  It was good on its own as a "smoked corned beef" like you are saying, but it was also awesome on some rye bread drowned in kraut.

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