I need your help with a 3LB Cornbeef

[SteveZ]

I've got a 3LB Corn beef in the freezer I'm planning to cook for a buddy and myself. Wife hates corn beef. I'm planning to put it on the smoker. I've read about soaking the salt out before smoking and ending up with a pastrami like result. Small flat brisket and I don't have a lot of experience with brisket anyway. Anybody got any tips or recipes  for a 3Lber?
Thanks for your help!

[MikeRocksTheRed]

Soak in water for 24 hour (I did one and soaked for about 12 hours and it was fine) to remove some of the salt from it.  Change the water serveral times.  When I did mine, I rubbed mine with a little bit of Dijon on the cook side up part of the corned beef, then used the seasoning packet that came with it for the rub.  I think I gave the seasonings a quick pulse in the blender or food processor to make it stretch a little further and make it less chunky, then I smoked it just like a brisket.  It's done when it's probe tender.  I don't remember if it had to get to as high of an internal temp as doing a regular brisket but I'm sure someone else will chime in.   My girlfreind really likes pastrami and said it came out really good.

I used this recipe as my basic guidance, but didn't do any of the steaming part.

[dazzo]

I didn't think about it too much.

Love pastrami, so I figured heck, I have a kettle, or seven or eight, I can do this.

I think It was a little short of three pounds.

Put a little Montreal on it (I know), lit the snake with a couple small pieces of apple wood and let 'er go.

Yes, a little salty, but sliced on bread it was great. 

Next time, just cracked pepper, but I'll do it the same.

[TheDude]

Mike gave a pretty good guideline. These things are meant to be boiled, so they are SALTY. Soak that mother and change the water often.