Pastrami questions

[Tony Weisse]

I have a 4 lb. Brookefield Farms corned beef that I'd like to cook on the WSM. I'll shoot for a dome temp of 250.

How long should I plan on the cook taking? What target temperature should I look for in the finished product?

 

[Ron S]

Tony..I recently did a 6.5lb pastrami..3/4 of the cook was at 235-250 lid temp/last 1/4 was 250-270ish..took 6 hrs to reach 165 internal...

It is said it shouldn't take that long in the cooking section..

hope it helps