Am starting with a 6 lb Sy Ginsberg Corned beef from Costco... I Brined it for a short time in a very sugar Brine to try and take a bit of saltiness out of it and added a Bit of apple vinegar to try and add to the tenderness factor. Anyway, I Rubbed it with a sweet sugar Maple rub and am smoking it over hickory with a plan to let it cook low and slow at about 230 for several hours before wrapping it for an hour or two at a slightly higher heat to get to done. As I said, I am experimenting a bit... But figured what the heck... Here's how it is starting Any predictions on how it might come out or 'wtf' thoughts on my experimentation?