sf > wrote:
>On Sun, 7 Oct 2012 19:00:49 +0000 (UTC), (Steve
>> Well, when I was at Schwartz's, I saw them grilling the sliced
>> meat over very smoky coals, right before assembling it into
>> sandwiches, and in my estimate this could account for the entire
>> infusion of smoke taste in the meat.
>Sounds like something that can be done at home. I've been tempted to
>try smoking corned beef in a Weber type grill, but figured I like deli
>pastrami just fine so it's not worth bothering with... however, hubby
>took to that smoked meat like a duck to water - so I think a little
>smoked meat experimenting is in our future.
Sure, give it a shot. Slice some corned beef thickly (1/3"),
pepper it, get a even bed of charcoals going in the Weber, lay on a large
number of (ideally) maple wood chips, and then try grilling the
corned beef for 5 or 6 minutes, probably with the Weber's lid mostly on.
You would want to use a BBQ insert (which could just be another grill,
oriented perpendicularly to the first one; but I have invested in a
couple inserts and they make these things much easier).
Steve