Nice round of 'strami, Tom! The second pic looks pretty juicy from where I'm sitting...YUM!
I usually end up slicing some up straight out of the foil or tented pan after it rests a bit for dinner (or a late night snack...ha-ha!!!)...never had 'em dry out, but then it seems I run lower finish temps (about 180*) and then just hold it for a couple hours @ 180-190* chamber (or oven) temp before resting.
Yeah, man, Walmart was never my first choice for any meats, but sometimes you gotta do what you gotta do. Briskets at walmart and sam's don't even compare...wife has picked me up a couple in the past few years at wally world, and the butchering was pretty sad...deep cuts into the side/edge of the flat or point that I'd have to deal with every time. Sam's has been pretty decent over the years, with just one or two packers from a few case purchases that I wasn't too impressed with (still were better than any from wally-world), but for the price, I couldn't complain.
Anyway, if you get tired of searching for a good corned beef, you may want to cure your own...just need a little fridge space for 10 days or so. I'm just the opposite of quite a few guys here, where they buy it cured, I've always cured my own from scratch, and I always have a packer to trim and separate for curing...nothing quite like curing your own brisket for pastrami. If you're interested corning your own, click on my sig line "latest pastrami"...that's my last documented 'strami run. There are a ton of others in the beef forum as well.
Keep on smokin', brother!!!
Eric
EDIT: you posted your teaser sandwich while I was typing............NICE!!!!!!!!!!!!!!!!!!!!!!!!