It's always so nice that my meat supplier stocks lots of primal cuts for me to choose from. Last week I picked up this beautiful 16 lb corned beef brisket. I put it in the my Lang smoker running @ 225 using hickory splits. until I hit an IT temp of 201 deg. At that point I wrapped it and put it in my hot box to rest for about 2 1/2 hours. Every one that came over to watch football all day loved it. I think when all was said and done I may have had a pound if that much left over for lunchs this week.