I dont have pictures but I wanted to update you.
I used a point of a brisket and corned it myself using steven raimprecthts turkey pastrami recipe.
I had bought this Sunday, i corned it Monday night and did not get a chance to egg it until this am.
I was really confused on the time of cook.
Anyway, at 11 am i put it on at 220: then left for work.
At 4.30 my daughter told me it was internal 179.
Any way i pulled and did the wet third eye method.
It is good but over done.
I would recomend the do it yourself corn though.
If I would have pulled earlier and tinfoiled it would have been great. I think the meat has a better texture.
Thanks for the help