Okay, jusy finished my pastrami sandwiches. I threw 2 corned beefs on this morning at 3:30 AM. At 7:30 AM the smaller one was at 165*, so I wrapped it in foil with a little cranberry juice (it's all I had around!). I went to church, came home at 10:15 and the other one was 165*, so I wrapped it! 12:45 PM and both were at 195*, so I took them off the WSM and put them in the fridge! I got home tonight at 8:00 and made me a ruben. The meat was as tender and juicy as could be. I tried slicing the meat on my mandoline but NO way was that happening! So I sliced the larger one with a knife with extremly thin slices. I food saved the other 1 for a later date. I had soaked both corned beefs the night before and there was no salty flavor to them at all.
I hope this isn't negative!