Just picked up a 4.25 lb "Paddy Oniell's" repacked corned beef flat produced by Premium Foods in Greeley, Co. (Just revealing this in case someone has done one of these. It has separate instructions for smoking which are:
1. Rinse. (I called the producer and asked "for how long to rinse?") and he said that it was fine without a rinse or just a quick rinse would do. After I closed the call I realized that they have either pre-rinsed it or have really changed the brining process. He was very specific about this.
2. Season with your own favorite beef rub.
3. Smoke naked at 275 for about 3 hrs or to 165*
4. Foil and ad 1/2 cup water, and continue at 275 for another 1.5 hrs or a temp of 185-190.
5. Let it set wrapped for 15 minutes
5. Slice and serve.
Does anyone have better suggestion? I sure am concerned that if the corning process is the usual, that it might be too salty unless I soak it longer in the rinse process.??