I corn my own briskets and then rub with coriander and BP. This is called Pastrami. I steam them using one of those stovetop smoker thingies. I just use the grate and the box with some water in the bottom. put it on my gas grill 3-4 hours before serving. You can do it in the oven at 275 degrees but your house will smell a little smokey. Not bad but I still do them outside if weather permits. The steaming will transform them from pretty good to fantastic.
Note: Be sure to soak, rinse after brining for about 1 hour or so with a couple of changes of the water.
I would never use the stovetop smoker as a smoker inside my house, or at all for that matter since I have an outdoor smokehouse. But they do work great for steaming the Pastrami. I steam them whole not sliced.
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