Anyone try smoking this?
At my favorite local smokehouse, the smoked corned beef is my favorite(second to smoked brisket.) I suppose this is technically pastrami, but it is great! But sadly, far away from me and only available on Tuesdays...
My questions are this:
Did you need to soak pre-smoke? If so, how long? Also, did you use the spice pack that came with it? How long do you need to smoke, and at what temp? Is this easier to start off with than a regular brisket?
I am still a rookie and I am using an unmodified Brinkmann Smoke 'N Grill with mixed success. I love brisket, but want to get some experience under the belt before I tackle it(especially with the smoker I currently have.)