On Monday, April 11, 2011 8:31:00 PM UTC-4, L G wrote:
> Sqwertz wrote:
> > On Sat, 09 Apr 2011 23:17:02 -0400, L G wrote:
> >
> >
> >> pamjd wrote:
> >>
> >>> On Apr 9, 8:39 pm, > wrote:
> >>>
> >>>
> >>>> On Sat, 09 Apr 2011 21:11:14 -0400, L G wrote:
> >>>>
> >>>>
> >>>>> I have a corned beef we are cooking tomorrow. I want to take a small
> >>>>> piece of it and smoke it to make pastrami. I have a WSM and a gas
> >>>>> Masterbuilt that is new and never used. Any tips?
> >>>>>
> >>>>>
> >>>> Smoke the whole thing or nothing at all.
> >>>>
> >>>>
> >>> Yep
> >>>
> >>>
> >> Why? This is a test. I'm talking about 1-2#'s.
> >>
> > You can't smoke 1.5lbs of brisket without it drying out. There's too
> > much surface area per amount of meat.
> >
> > If it's a whole corned beef brisket, you could get away with carving
> > off the whole point from the flat and smoking that.
> >
> > Or just put your foot down. You got a new smoker. Tell the wife
> > she'll just have to go out and get another one if she insists on
> > simmering or baking it.
> >
> > -sw
> >
> I got Pastrami jerky. So you were right. Is it really better with the
> whole brisket?
>
> It was also salty as hell. I'm guessing I would have to soak the meat
> in water next time?

My husband soaks ours and changes the water over a 2 day period, keeping it in the refrig. Just plain water for the soak. And then he cooks like a brisket. Good Luck, they are really good, may still be a little salty.
Nan in DE