Soaked a store bought corned beef brisket ~2.75 lbs 30 hours. Put down in the pepper/coriander rub (from Thirdeye) for 24 hours. Put on last night about 8PM once the egg stablized at 275 dome.
At 11:30 the meat hit 160 and stayed there until I pulled it at 12:30 AM. I needed to get to bed and I knew I wouldn't hear the alarm on the thermometer, so rather than risk burning it up, I pulled it early, wrapped in HD foil and popped into the fridge.
Will slice it tonight and report. The other mistake I made was not scoring the meat crossgrain so I would know which direction to slice. Anyway, will use the food slicer set super thin and see how it turns out. Hopefully, it won't be too chewy. :S