Ok, so with a PBC it seems to be hang a corned beef brisket until 160*, foil with liquid and put back in until 200* or so, and then wrap it with towels and let rest in a cooler for an hour or two.
Do I have this right?
I appreciate your recipe, Hub, but that seems to use a smoker rather than a PBC. Also, I am not trying to replicate deli pastrami; I just want to cook a corned brisket in the PBC. But maybe they are very similar in the end anyway!!