I smoked another small corned beef. The flavor is so good, seemed like worth another try. It was too tough last month.
1. Following Woodburner's suggestion, I soaked that salty dude in a bath of cold water for 2-3hrs. I think it helped. Must have helped.

2.Creole mustard paste and a rub overnight.

3. The meat was very well trimmed, and assuming I needed fat to help the tenderizing goal, I pulled a stunt. I found an old Italian sausage lurking in the back of the fridge. Cut it into medallions and pinned them to the carcass. (See Pics)

4.Smoked for 9 hrs with hickory.

5. Then I double wrapped it, and threw the meat into the oven at 350* for 30 min. Achieved 190* internal. Outstanding tenderness; beautiful color; juicy galore...and it dumped 3/4 cup of fat once I hit the higher temp.

A lot of flavor there, what with the sausage bleeding in even more goodies on top of the mustard, smoke, rub, and basic salt.

I hope I can ask Smokin to insert two pictures right here: Thanks.

Sounds great, I2... never actually tried soaking one, but I will now (it seemed like a good idea). What kind of rub? I'm thinking of a result like pastrami, so lots of cracked peppercorns, some cayenne, paprika, salt...?

Yep, Woodburner, a basic Wild Willy Paprika rub. BUT, the mustard goop was so runny, it just about swept the rub away! Dang!

Anyhow, a medley of flavors to make a Mariachi dance.

Where those pics.

Added your photos i2bbq.

Smokin Okie comes through. Many thanks. Looks like a porcupine road-kill on the way to Andi's house, no?

I like the looks of it ,but which nationality beverage goes best with it?

I2: When you took the sausages off did you have polka-dots on the meat?

Try corning your own cut of meat sometime. The Moose I did on St. Paddies Day was outstanding. I smoked for, I think, three hours, then foiled for the remainder of the time. No knife needed!