i was planning on smoking a store bought corned beef, and having no time to do research on the particulars i hoped someone could help me here.
i have a vacuum sealed flat cut corned beef (that is supposed to be cooked in water), but i thought i'd smoke it in my vertical gas smoker as a change of pace.
i was planning in grinding the little spice packet that is enclosed with it and rubbing it into the meat, then putting it in the smoker using apple and hickory.
anyone know how long i should smoke it, and at what temp?
would the final product be considered a pastrami, or just a smoked, brined brisket?