re: Corned Beef Brisket - Smoked

Soak it overnight at a minimum, and replace with clean water at least once. Don’t use any salt in your dry rub.

Bought the same package in the OP. Was 5 lbs, but this was obviously mostly liquid. I rinsed it and soaked overnight. Used the Katz rub in this thread.
Put it in the BGE AT 930 at 250. Took the kids hiking at port Hudson state park, almost got carried off by the gnats. We found some nice limbs, so we decided to make staffs. Spent the afternoon whittling and sanding.
I was lead to believe it would take a LONG time to get to 195. I finally checked it around 4. BGE was still at 250. Meat temp was at 210. We weren’t really ready for dinner at that time, so I double wrapped it in foil and kept on sanding.
We ate around 6. There were some parts that still had some moisture, but it was dry. However, the flavor was fantastic. I can’t wait to eat leftovers tomorrow with some cabbage,1000 island and Swiss. Next time I will pay closer attention to the temp. It just went faster than I thought it would. But there will definitely be a next time. Even though I nuked it, it was still mighty tasty.