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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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I've found that it pays to soak in cold water, even changing out the water, for a good 2+ hours to get rid of all the excess salt. I also like the result when I pull it out around 185-190, v. the 200 I go with a regular brisket. I think the cured product is ready for slicing at the lower temp, and I like it sliced cleanly rather than a bit more tender, like a regular brisket.
Thanks for the report DP. Good to see some different things in the posts.

I agree with Tom's temps. You pulled it at 185, so it wasn't that temp. It's probably other factors about dryness. It's a result of a number of things. How much fat was in the brisket to begin with. What temp and how long. The salt will tend to pull moisture out, so that will tend to dry it out.
I do these quite often and have reached the point where I soak the brisket for three hours in cold water in the fridge, changing the water every hour. It really diminishes the saltiness. I am firmly convinced that pastrami in the CS is about ten times better than what you purchase at the store. Also, I always try to purchase the thickest one. Sometimes they seem to be as thin as cardboard, and that can affect the dryness.
Oooohhh... Pastrami! I smoked a store bought corned beef last weekend and it came out great as well. My first attempt was way too salty, so this time, i soaked it overnight, and left the salt out of the rub. This time, I may have gone too far in removing the saltiness! It was very good, but could have had a little more salt! Go figure!

Anyway, I smoked it using white oak to an interal temp of 165 and then sliced it thin with my meat slicer. We had pastrami reubens two days in a row!

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