Originally Posted by beerco
That sounds awesome. What would you recommend if one wanted to smoke it? Perform the steps as written then smoke some more, or would you perhaps boil a soak ( I notice there's no salt in your recipe) with those spices and let the corned beef soak in it overnight to be smoked the next day?
I just did a search on pastrami, to see if any of you guys have smoked corned beef before. I found a thread from a couple of years ago.
Andy, Gretchen, and other BBQ'ers, have you tried making your own, the easy way?
I smoke a couple a year on my Weber Smokey Mountain - just did two corned beef points this past weekend (I believe in fatty pastrami, thus the corned beef points, not the flats).
Soaked the store-bought corned beefs in water for an hour or two, changing the water several times, to get off some of the surface salt. Season either with the seasoning packet that comes with the corned beef, or use a rub of pepper, coriander seeds, garlic powder, pickling spices and whatever else you want.
Put the corned beefs on the smoker, with whatever wood chunks you have (I used hickory and maple). Smoke at about 225-250 for four to five hours, or until the internal meat temp is 160. Chill the meat well before slicing.
Slice cold meat PAPER thin. To reheat, steam in a steamer basket for just about 3 minutes. Pile onto bulkie rolls or rye bread with some good mustard!