I smoke mine in my offset smoker! Pastrami! If I cook it in the crockpot, I rinse it quite well before putting it, some water, some Guiness stout, the spices and let ‘er cook. Then add cabbage for awhile, then some potatoes and carrots.
Brought this up in another thread, but I’m going to be making my first smoked corned beef. What wood do you use?
Bart, I use a mix of hickory and oak. Low and slow, about 225. If you like Pastrami, you’ll love this version!