Sunday Gardening And Smoking Corned Beef Day

Today was an all-outdoors day.

It was weeding the landscape time.  With the rain and sun there had been a  surge of weeds sprouting up and turning practically into weed-trees overnight.

Since we would be outside anyways, might as well smoke something for dinner.

 Since we had a flat of corned beef I was requested to make some smoked corn beef - otherwise known as Pastrami or Montreal Smoked Meat.

First I unpacked the brisket and let it soak in water for two hours changing the water every half hour to make it a tad less salty.

While it was soaking I prepared the smoker.

Hickory wood (found a box of hickory under the Pecan wood box which was great),  locally sourced of course.  I also filled the water bowl with boiling water and started the full chimney of charcoal. 

The brisket was covered in my brisket rub and placed on the grate.

 

 

Then the charcoal was added and the smoker closed up to do its thing.

Once the smoker was moving along, I began chopping weeds in the backyard. Many bags full of weeds were removed and the place looks much better now.

After 9 hours in the smoker, the brisket was ready for dinner.

To say it tasted great was an understatement.  The burnt ends tasted like candy. That's 2 for 2 in the Weber smoker so far.