On 6 Oct 2006 10:18:50 -0700, "basskisser" wrote:

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.

It's now saved. Thanks!