Corned Beef

When it comes to Corned Beef I really do not like a strong flavor and usually soak them at least 24 hours. Even with the long soak and rinsing before the cook, you still get plenty of that Corned Beef flavor. The interesting thing about this deli meat is the comparison with Pastrami and since I smoked this 4 lb roast, some would say that it is now just as much Pastrami as it is Corned Beef. Both are cured but the Corned Beef is brine cured and the Pastrami is dry cured.
The Pastrami is usually smoked then steamed but the Corned Beef is boiled. This was smoked with the cooker temp set at 300 to an internal meat temp of 170 and wrapped in foil with a small amount of water and continued to cook until the meat was 190. I have a electric meat slicer that was about 90 bucks and it was well worth that because deli meat is just better when sliced very thin. You could say this was my practice run for St Patricks Day next weekend where we'll do a much larger Corned Beef and cook in the pot with the traditional carrots and onions then slice thick for the plate.