I got a nice eye round corned beef piece 3.85lbs on a manager's special sale, it was near the Use By date, so just rinsed well, jacarded it thru the top/fattier part, pierced all over & inserted a couple heads worth of garlic cloves, then rubbed with soy sauce and spices in a vacuum bag overnite. Removed from bag and rolled in freshly pounded black pepper and in the smoker for almost a few hours now. It's about 132F, how high should I take the temp to? Would I smoke it to rare/medium rare instead of like a brisket 190-200? Thanks for any help!
