what do you pay for corned beef?

[audreyh1]

I agree with you, for the most part. However, with a corned beef, which has already been preserved, the need to achieve a "safe" temperature goes away. So the question is more about when do you have enough smoke, and is the texture proper?

Now, with a pork butt, or chuck roast, it is really important to get to 195+ in order for the fat to break down and be able to pull the meat.

BTW, finished the pastrami yesterday. Will slice it tomorrow.

I don't think the corned beef brisket will be easy to slice unless it reaches a high temp either. Same issue - fat breaking down.

I know I had to cook my corned beef in the instant pot way longer than either a chuck roast or a pork butt. Brisket must be an even tougher cut of meat - and we know that they smoke barbecue brisket for a really long time.