All the corned beef/pastrami cooks got my attention, ran into some small points at Walmart, picked a small 3+lbs that looked lonely. soaked in water for 24 hrs or so changing water 3 times. Made a rub out provided by another member. Throwed into the Pit Boss at smoke setting, it was running about 170 or so for 11 hours, pulled it and bagged into the SV, 165 degree for 6 hrs as I had planed to slice paper thin for sandwich's . Changed my mind mid day and kicked it up to 203. 6 hrs later I pulled and put into the fridge for a quick cool down and let the juices reabsorb. This was the best corned beef I ever have made, getting the salt out really helped the flavor imo. I will post a couple pictures thanks for looking.
