Originally Posted by DerHusker
I only soaked my 9.72 lb. Corned Beef for 7 hours, dumping the water and starting fresh every 1 to 2 hours. It turned out really good. (Of course I also simmered mine for an hour so that took even more of the salt out but reduced my cook time) When I do it again, Iíll do the soaking overnight in the fridge and skip the simmering part so the meat can absorb more smoke in the kamado.
Cook time will be by IT of each piece of meat, not by time.
Here are the details on my Fauxstrami / Pastrami cook.
very nice, I had seen your "part 2" section in the forum but not your part 1. looks similar to how I was considering doing mine. I'm almost shaking I'm anticipating this sucker so much. hot pastrami sandwiches are a major weakness of mine so I got all the fixings at the store today including spicy german mustard,, thin sliced dill and some provologne.