Everything went perfectly, and the corned beef was/is delicious! i smoked it at 225°F until internal temp reached 165°F, then put it in a foil pan with about 1.5 cups chicken broth and covered the pan in foil and smoked at 275°F until it reached 205°F. I rested it for about 45 minutes before cutting. Next time, I'll plan better so I can rest it longer. I made sauteed cabbage and colcannon with kale and leeks to go with it. The next day we had reubens with homemade sourdough rye bread. There is one more meal's worth of the corned beef left for tomorrow night.
