corned beef question

If you smoke corned beef, you're making pastrami.  If you're going corned beef, you don't need to soak, all that extra salt makes a nice broth with the boil water that's excellent for cabbage.

If you do smoke, I rub with a 50/50 coriander/pepper mix, no salt needed.  I smoke slowly with very little if any wood until 160-170.  Then refrigerate overnight and steam for a few hours before serving.  You can also smoke until tender, which will likely be at a lower final temp than un-corned (non-cured) brisket.  Just check for tenderness after around 170 until it's tender.

This is something I had bookmarked:

SmokeyPitt said:

This is something I had bookmarked:

 http://www.amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

It sounds pretty much just like what @Nolaegghead suggested, just a few more ingredients in the rub.  

I haven't tried this.  It definitely takes some advanced planning!  Once you have corned beef, it seems like it takes a couple of days to get to ready-to eat pastrami.  If you have corned beef on Saturday, you soak until Sunday, smoke, then refrigerate until Monday.  

I'm wondering if you could consolidate the last couple of steps.  Could you smoke it to 160 or so, then immediately move it into a steam pan so it could be served the same day? 

thirdeye has a good writeup on techniques, smoke it then into a pressure cooker is the way to go for pastrami

am trying Malcom Reed (HowtoBBQrRight) way of smoking it part way , then braising it on the Egg. I have no idea how it will be, salty, overly tough...not sure. Will let you know how it comes out! http://m.youtube.com/watch?v=uAPd79VFJP4

I did a couple of them a few years ago. Socked them for abot 2 days and changed the water out 2 or 3 times. Robed them with the normal pastrami seasonings, smoked them to about 165 or so. Pulled them, warped them in foil and served them an hour later and they were awesome. It was better a few days later too.

I did mine on the egg..smoking on the grid for 1 1/2 hrs (Fat side down)...then put them in a large pan...filled it 3/4 with water, covered tightly with foil. It is done now and unbelievably moist, tender and full of flavor! I will do mine like this form now on.

fletcherfam said:

This turned out amazing!!! Fed 5 adults and 4 children, everyone absolutely loved it. It was super moist and fall apart tender. One guy (age 62) said it was the best corned beef he had ever had. Cabbage was off the hook as well. Highly highly recommend amazing ribs recipe for corned beef, this will become more regular in our house for sure! Super easy to do as well.

I am  a little confused,  which corn beef recipe did you use?  or did you do pastrami?

Thank you

For the lazy