cooking two 3.5 lb flats on Saturday.
Soak in water two days (I've skipped this step before with mixed results, once was nearly inedible it was so salty.)
Rub liberally with garlic powder and black pepper
I'll smoke at 180 or so for at least 5 hours and check IT.
I'll pull closer to 180 IT than going the full 200. I do want a little tug on the corned beef.
DK