Guts I received a new smoker for christmas and have been waiting until the sun came out for more than half a day before I used it. I would love to know how your corned beef turned out. I love that and pastrami! Also if you have some tips on kinds of wood you use, where you get it, or any other tips, I would love it. You can post here maybe under different topic, if you have any suggestions for me. thanks
Carrie I used Apple would chips for smoking.
I purchased two pieces (one flat cut one point cut 5.41 LB and 3.59 LB) of corned beef when they were on sale for St. Patrick's Day. In used this recipe at this link to season them after soaking them for three hours and changing the water every 30 minutes. I used cold water and added ice to the water to keep the corned beef cold. To my surprise there was not much shrinkage when I smoked them for approximately 3 1/2 hours at 225° until internal temperature was 155°... I was quite surprised at the flavor did taste quite like pastrami. That you would purchase in the store. I suppose it's not technically pastrami but I would do this again and watch my internal temperature does not go over 155° mine went a little over and could have been taken out a little earlier. If you've never done this with a smoker and you have access to one I would recommend giving it a try. http://cruftbox.com/blog/archives/001394.html