On Sun, 14 Mar 2010 22:40:20 GMT, Brick wrote:

> I've never Q'd a corned beef either. I do it the same as Janet. I may
> smoke one sometime to see if I can make decent pastrami. There's
> no hurry.

You really need to soak a commercial corned beef in water before
smoking, otherwise the salt content just condenses on and inside the
beef and makes for a really salty end-product.

This is why it's best to dry-cure a brisket yourself before smoking.
No brine, simmering, or water bath to leech the flavor out of the
beef and you control the salt content.

-sw