Corned Beef advice

JM3

My mom bought a corned beef brisket. I told her I could probably smoke it. Would that make it a pastrami or what? Should I rinse it real well? I need some help.[p]Thanks,
John

BajaTom

JM3,
I have smoked 2 or 3 corned beef briskets. I cooked them first in seasoned broth for a long time. I then smoked on a 250/275 grill for 1 or 2 hours. Dry and very salty. My problem is probably my method. Sorry I can't be of more help.

thirdeye

<p />JM3, This technique works for me. It is easy using a store bought corned beef.[p]PASTRAMI[p]1 corned beef brisket[p]Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly. [p]
For store-bought corned brisket: Discard the little package of seasoning. Soak in cool water, in the fridge, for 7 to 10 hours, change water two or three times as this helps to extract some of the injected brining solution. For home-corned brisket soak at least 2 or 3 hours. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. (Optional: brush on a light coat of yellow mustard following the rub) Set overnight in the refrigerator wrapped in plastic. Bring to room temperature, season all sides with the remaining rub. [p]Cook indirect with pecan or apple, 225° to 250° rack temperature until the internal temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. [p][p]~thirdeye~[p]

UnConundrum

thirdeye,
LOL, it sure looks like you're carving WITH the grain Shame, Shame.

thirdeye

<p />UnConundrum,[p]What an eye for detail... HeHeHe. Does this Pastrami look any better?[p]~thirdeye~

UnConundrum

thirdeye,[p]Now that I can chew with my own teeth