This was my first real smoke. I may need some help here. lol I found corned beef brisket at my local grocery store for .89\lbs. They were tips and between 2-3 lbs each so I figured they would be good for my first run. I don't have a smoker yet so I used my fire pit with the riser removed. It is basicaly a kettle grill. This tip was 2 lbs. I soaked it for about 3 hours, dried it and rubbed it with a blend I kinda threw together. I was able to maintain about 250 deg. Which I was pretty proud of. Heres my atempt at tbs. I had it on for about 5 hours and due to time I pulled if from the smoker at 145 deg, foiled it and finished in the oven at 250 deg until I reached an internal of 190 deg. I let it rest for an hour and cut in. I was a little disapointed in the outcome. The flavor and texture reminded me of Mom's corned beef and cabbage. Not of pastrami. It didn't taste bad, but not what I wanted. Any input? Are tips not a good choice cut for this? Soak longer? Smoke longer? Please help. Thanks for lookin at my first smoke. Not quite a disaster. I'll have a sandwich tonight.