What, no corned beef threads?

[HankB]

I'll fix that. 



After several hours in the smoker I took a piece off to finish like traditional corned beef and cabbage. (Minus a couple slices I had to taste. )



It was ready in time for dinner.



The rest stayed on the smoker until it had cooked about 10 hours.



Pastrami!



Full details at http://smpoke-on.blogspot.com/2014/03/happy-st-paddys-day.html

[salad]

I've never even thought of smoking corned beef.  I always just boil the crap out of it.  The last picture looks fantastic!

[1buckie]

        OK............." Pic - of - the - Month" !!!  

[HankB]

I've never even thought of smoking corned beef.  I always just boil the crap out of it.  The last picture looks fantastic!

I just went to the kitchen and tasted another slice and yes, you really need to try this!

[Tim in PA]

Looks good!

[Craig]

Looks great!

[DoppelBock]

Too weird! I just bought on the other day and was wondering if I smoked it would it be a pastrami. We usually just stick them in a crock pot for a day. So this was smoked to what temp? What's the cut off for corned beef becoming pastrami?

[HankB]

Too weird! I just bought on the other day and was wondering if I smoked it would it be a pastrami. We usually just stick them in a crock pot for a day. So this was smoked to what temp? What's the cut off for corned beef becoming pastrami?

If you google making pastrami from corned beef, you will know as much about this as me. I took the brisket to about 170°F. Full details at http://smpoke-on.blogspot.com/2014/03/happy-st-paddys-day.html