Corn beef recipes

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At this point I’m planning on doing a 10 day brine and then smoke it.

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That Pastrami.

Pastrami That's Close To Katz's Recipe

Thin sliced on toasted Jewish rye with sauerkraut and melted Swiss cheese and thousand island dressing. Yum!

Corned beef is usually just brined and braised. Pastrami is dry-rubbed and smoked before braising.

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I thought the process was very similar for corn beef? or am I wrong?

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That's my understanding also. Pastrami is basically smoked corned beef.

I've made my own corned beef using this brining recipe with good results

1 gallon water
1 cup kosher salt
1 tsp. potassium nitrate
5 bay leaves
1 tsp. ground cloves
1 tsp. all-spice berries
2 tsp. peppercorns
1 tsp. mustard seed
1 cup white vinegar
1/2 cup white sugar
7 cloves finely chopped garlic

Boil all ingredients until well blended. Cool to room temperature and submerge the brisket. Place something on top of the brisket to keep it submerged====I use a plate and fill a couple mason jars with water to hold it down. Refrigerate and let brine for 2 weeks before cooking. Don't forget to flip it every day or at least every other day in the brine.

Corned, not corn.