shortcut route. bought 2 packs corned beef... they both go on at the same time. pulled each one off at 160 then off to the oven. first one pulled out of the oven at 175...a little chewy; 6hr 37min 2nd one pulled out at 190...better, but too salty. didn't let it soak long enough; 9hr: 52min wowsers...nearly 4 hours in the 260 degree oven stubborn 167 point. stayed there forever. pic of the 2nd one. NOW...i steamed it for maybe 3 hrs and it turned brown and i think it may have reverted back into corned beef. lol...at least it was tender. what should I do next time? smoke it longer to 200? I want the strami to just fall apart in the mouth, but from a sliced chunk, not pulled.