I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less.
It was a dark and rainy day so I set up my climate control system.
I smoked them with hickory at about 225 for 6 hours or so but when they stalled at 140 I bumped it up to 270. They hit my target of 160 about an hour later.
They had a nice crunchy bark.
A little taste of each was necessary for QA purposes.
I put one up in the freezer and steamed the other today for lunch with a friend.
All in all not a bad meal. I sent my buddy home with the leftovers. I own him now.
Thanks for looking.