Cooking advice needed - Corned Beef

Hey,

I picked up a "Sy Ginsberg corned beef brisket flat" today at the grocery store. It's a pretty small piece of meat, around 5 lb. I've got it soaking in water to get some of the salt out of it, and I'm planning on smoking it tomorrow on the BGE.

I've done lots of briskets before, but only on CB, and it didn't turn out very well at all, so I'm looking for your advice. Should I foil at some point? How high should I take it for slicing? For pulling?

Thanks in advance.

swamprb said:

I've been doing points on my drum and taking them to *200 no foil.

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This one is a flat (or part of a flat), so less fatty than a point. I'm thinking I need to foil to avoid drying it out--comments?

By the way, here it is soaking overnight: