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Old 04-11-2009, 11:58 AM   #1
On the road to being a farker
1fastf7's Avatar
Join Date: 03-31-09
Location: cottekill ny
Default corned beef on the smoker?

the local supermarket has a sale on corned beef briskets,has anyone put these on the smoker?any suggestions for time/temp would be thinking like some pre-easter pastrami?
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Old 04-11-2009, 12:06 PM   #2
Knows what a fatty is.
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Join Date: 03-26-09
Location: Madeira Beach, FL

Corned beef in the smoker is great! Treat it like a brisket (because that's what it is ). Some people think it's a bit too salty. You can soak it for 2 hours in cold water, changing the water every half hour to remove some of the saltiness. You can also trim the point from the flat, remove as much outer fat as you can, and make pastrami.
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Old 04-11-2009, 12:21 PM   #3
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Join Date: 05-12-08
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Get Thirdeye's pastrami recipe and you'll be in for some fine eatin'.

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Old 04-11-2009, 12:29 PM   #4
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL

Yep, it's good eats! It's a variation on pastrami.

Soak the brisket for a bit, with maybe a couple of rinses and changes of water to get rid of some of the excess corning solution.

Thirdeye's recipe is a good one.

Here's a link to a previous thread that Thirdeye chimes in on:
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Old 04-11-2009, 04:32 PM   #5
somebody shut me the fark up.
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Join Date: 07-10-05

Pastrami from the smoker is a big treat.

Although I haven't cooked a brisket this way before, I've eaten it, and it sure is something specail.

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