The corning process began by salting at 8% by weight for 24 hours in refer. A brine was then added consisting of 8-oz sugar, 4-oz Tender Quick, 1 tbs. Baking Soda, to 2 quarts water, 1 chopped medium onion and 8 cloves of garlic. Meat was submerged and weighted and reordered about once a week for a month.
After that time meat was soaked in three changes of fresh water over a 24 hour period. It was then tempered in front of a box fan for about 2 hours.
Since there were 4 pieces of meat, each was treated differently. All were cooked at 250 degrees in CS to an internal temperature of Piece 1 of 165 degrees, using 3-oz hickory. All pieces weighed between 1 3/4 lbs. and 2 1/4 lbs. before smoking. Time in CS was about 3 hours. Average yield, just less than 80%.
Piece 1. Sprayed with Pam, Smoked only. Results: heavy smoke flavor, least favorite piece, but did not taste hammy.
Piece 2. Sprayed with Pam coated with black pepper. Results: Definitely had a pepper kick, would probably make a great Ruben but I haven't got their yet. My second ranked. Good smoked taste.
Piece 3. Sprayed with Pam and coated with 2 parts pickling spice, 1 part cumin seed, and ground. Results: This tasted most like corned beef, but cumin after taste dropped this to 3rd place. Cood smoke level.
Piece 4. Coated with a smear of 2 parts yellow mustard and 1 part Worcestershire sauce. Results: 1st place, tangy but not over powering without aftertaste. Good smoke taste. Next time I would add a little something to the smear.
Pieces 2, 3, 4 would go well with a micro-brew/ale. A regular American beer would just not cut it. Overall taste of the meat without the spicing was similar to a mild low salt corned beef, and of course it looked like ham or corned beef. I could not taste the onion or the garlic after smoking.