corned-beef

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Does anyone have any experience smoking a store bought corned-beef? - comments appreciated.

Best wishes to the group,
Steve
 
Good morning Steve:
If you'll search this web site under all forums, you'll find some insightful comments concerning corned beef.
....John
 
Steve-

You need to soak the sucker in cold water for ideally 24 hours. Minimum of 4 hours with a couple of water changes. Its going to be too salty if you don't give it a good soak.

I then rub with Pepper , Garlic Powder and a touch of cumin and coriander.

In the past I've smoked with a mild fruit wood and have not brought the temp all the way up to what I would with an uncured, raw brisket. 165 -175* should do the trick. Esp, if you are slicing thin for sandwiches.

BTW, smoked corned beef is also know as Pastrami-

ChrisH
 
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