Thought I'd try this. Jessie loves corned beef hash, better than bacon I think or at least as well. So I brined up a brisket and smoked it pretty plain just a little rub.
Howdy Debi,
As I consider you an expert in the field, I have a question for you. I do a lot of home brined corned beef myself, it's easy (except for trimming out the packer that is) and everyone loves it. I normally just rub / brine and cure for ten days, I pretty much stopped stitch pumping because it just leaks out anyway, instead I just let it go a few extra days and it seems to work just fine. I simmer for 3.5-4 hours to cook after about 10 days or so.
Last time I did one I was also smoking some ribs that day doing the 3-2-1 thing and I threw the (already boiled) point in the smoker for the last 1 hour, just for the hell of it. No extra rub or pepper on the outside but I did mop it just like I do the ribs. Damn was that a hit! Some of the best corned beef ever and it disappeared in about ten minutes! My question is, since I didn't do the pepper coating would this smoked corned beef brisket qualify as pastrami? Or is it simply "smoked corned beef"? Either way I'm doing that again!
