Smoked Corned Beef aka Pastrami  

Ingredients:

3 – 3.5 Corned Beef (flat or point – choose the cut you like best. The point is fattier than the flat )

½ cup whole grain mustard

Directions:

Remove the brisket from the package and rinse well under cold running water. Soak in cold water for 5 – 6 hours, changing the water every 90 minutes.  After soaking, dry the meat and set aside.  Spread a layer of whole grain mustard all over the meat. This cut of meat will take a long time to smoke. Smoke until meat reaches an internal temperature of 190 – 195 degrees Fahrenheit. The different cuts I have smoked have taken anywhere from 8 – 11 hours.