On Mar 4, 4:48*pm, "Kent" > wrote:
> "Ed Pawlowski" > wrote in message
>
> ...
>
> > "Kent" > wrote
> >> To what internal temp? I'm thinking 175F, rather than the usual 190%
> >> Any other thoughts?
>
> > If you like the meat to be tougher than your bbq, the 175 may be good.
> > I'd go higher, but that's me.
>
> Does corned beef brisket have to be grilled to the same internal temp. of
> 190F or so like non corned brisket? > Kent

You want to make pastrami, or corned beef? Don't try and do both at
once.

There have been GOOD discussions on this topic many times in the past.