I bought a vacuum sealed 3# raw corned beef and tried it in my 008 with very good results.
I rinsed it several times with cold water then let it soak for about 20 min. to get rid of as much salt as possible.
I then rubbed it with the brown sugar/ pepper/ seasoned salt rib rub with a bit of granulated garlic added.
I stuck it on the middle shelf at 225 deg. without wood and the door ajar, (1/16" or so), for the first half hour to dry the surface a bit.
I then put in just under 2 oz. of cherry, (thanks, Bob !), and a charcoal briquette.
I let it smoke for 2 hours then I pulled it and wrapped it with foil with some apple juice.
(It was just about totally lean and I was worried about drying it out). It was 144 when I wrapped it.
I then turned it up to 250 and 4 hours later it was at 186 deg. when I took it out.
It was getting late so I didn't get a chance to let it "set" for more than 5-10 min.
Total cooking time 6 hours, (plus a half hour drying time).
It was v-e-r-y v-e-r-y tasty, perfect smoke intensity, and nice and tender. It was just a tiny bit dry but no one complained.
I will certainly be doing it again !
A bit of a warning, there is a lot of shrinkage. I'm not sure what the final weight was but 3# raw will only feed 3 hungry people, (I'm sure there was much less than 2# at the end).
Has anyone conducted experimentation to determine the exact temperature that results in maximum tenderness and moistness ??
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