Corned beef on sale at groc store, $1.99/#. I have 5 flats from 3-5#'s. Last one I took to 190 internal, and it was great! I've read to only take them to 160-165 and I've read to take them to normal brisket temp, when the thermom goes in like butter. A bit of a range I'd say. It will be sliced w/knife at bout 1/8". Would you go 160 or bout 205/tender? The one I took to 190 was not as tender as my regular briskets, but was fine. If I take it over 160 I'll foil. Thanks for the help.