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1
Start by rinsing the corned beef with cold water.
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2
Pat dry.
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3
Cover the corned beef with black pepper.
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4
I used some great pepper I purchased from the Milwaukee Spice House.
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5
Once the corned beef is rubbed, cover and place in the refrigerator for 3 days.
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6
Once its been thoroughly marinated, get ready to smoke it.
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7
Prepare your smoker, and get it going to about 225 F. You can probably go with your favorite wood, and in this case I used apple wood chunks.
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8
When the smoker is to temperature, put the brisket into the smoker fat side up.
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9
Keep the smoke going and smoke it for about 4 hours.
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10
Then just continue cooking for about another 4 hours.
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11
You want the internal temperature to be about 180 F.
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12
Remove it from the smoker, and place it into a large pot to let rest and cool.
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13
Once cooled place it in the refrigerator overnight.
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14
The following day, place the corned beef onto a steamer rack, put the rack into your steamer, add water to the bottom of the pan, and cover the steamer.
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15
I used my Chinese steamer for this.
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16
Turn the steamer on and steam for about 2 hours, adding additional water when needed.
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17
Just make sure the water does not come in contact with the corned beef.
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18
Remove it from the steamer and slice it.
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19
I cannot tell you how awesome this was.
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20
And trust me, it did not last long.
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21
My boys loved it, and I was in heaven.
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22
I served it on a sandwich, slathering a bit of Dijon mustard on it.
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23
I wish I would have made about twice as much!
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24
It is a process, but it is well worth the time and effort.
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25
Hope you enjoy!
