Smoked Corned Beef equals Pastrami?

I'm not sure if that's totally accurate, but the one I smoked yesterday came out pretty close.

I started with a 4+ pound flat that I soaked in the fridge for 24 hours with 4 or 5 changes of water. This removed a lot of the salt that would have made the corned beef almost inedible had I skipped this step. Some suggest a 48 hour soak.

Drained and patted dry the next morning, then rubbed with a mixture of peppercorns, mustard seeds, and coriander seeds (all well cracked but not ground) and some garlic and onion powder. NO salt in this rub.

I cooked it for 4-1/2 hours on my Weber Gas Grill at 250°-275° with a smoke mixture of hickory, oak, and apple. I accomplished this blend using Traeger Wood Pellets in a heavy-duty foil pouch. The meat sat on the back of the grill with just the front burner on med-low.

I then sealed it in foil and finished it in a 250° oven for about 1-1/2 hours. The result was a very tender, sliceable without falling apart, juicy, sweetly smoked, hunk of meat that was well worth doing again. We made thick sandwiches on rye and didn't add a thing ...not even mustard.

Tomorrow night, it's Reubens or Rachels (depending on how you look at it) and that'll probably wipe out the rest of it.

I debated putting this in the Recipes Forum since, as I am well aware, this isn't BBQ in the strict sense of the word, but I just didn't feel like firing up the smoker for such a little hunk of meat.

Have any of you q-ers ever tried this?

DrSmoke, it sure would be an easy thing to throw a few of these in your smokers for the next St. Patricks Day. pb

sold 15 pounds of it in 4 hours saturday. used a method similar to yours but no crutch. temp was 215f for 4 hours and hold at 155f. sales price was $8/sandwich/4oz serving. coriander seeds came from our cilantro plants, no onion powder. wood was white oak
jack