I missed St. Patrick's day this year because I was traveling so my lovely wife picked up a couple of corned beefs for me (about 3 lbs each).
So on Sunday I smoked them both (first time smoking corned beef). the first one I did following Jeff's recipe: Smoked Corned Beef Brisket (Pastrami) for St. Patrick's Day.
The second one I did with just a basic bbq marinade. They both sat for two day prior to smoking.
Both of them came out excellent. The family thought the pastrami was a bit hot (lots of pepper) and loved the BBQ marinated one.
I will smoke corned beefs again for sure. These were don in my MES 30 at 225° and took just over 6 hours to hit 175°. I them pulled them out and let them sit under foil for about 20 minutes.
The BBQ marinated one is on the Left, Jeff's recipe on the right.
The BBQ marinated one is on the Left, Jeff's recipe on the right (Sliced as thin as I can by hand).
Ready to eat.
Thanks for looking.