How long for 2lb corned beef?

[Guest]

I fired up the WSM and threw on an 8lb flat and a pork shoulder this morning. On a lark I also picked up one of those pre-packaged corned beef briskets and figure we'll have that for dinner. It's a small one - only 2 pounds. I've got it soaking in water now to get some of the salt out. How long should I allow for it to come up to 165?

 

[Guest]

Thought I'd answer my own question. The 2lb pastrami took 2-1/2 hours at 250 degrees to reach 165. At 165 it tasted great but was a little tough. Next time I'll take it a little higher. It's a balancing act though - it was firm enough that I could cut it thin with a sharp knife. If I let it get more tender I'm afraid I wouldn't be able to slice it as thin without it crumbling.

 

[Kevin Taylor]

Bob.....

I take my pastrami to above 185?. It will not fall apart when slicing, but will be very tender.

The problem at 165 is the connective tissue has not even started breaking down. You need that to happen before you get to the tender stage.