Smoked Corn Beef

Smoked Corn Beef
  1. Put a corned beef brisket, 3 cloves of garlic, and the pickling spices in a pot.
  2. Simmer until the the meat is tender (about 3 hours).
  3. Add water as required to keep the water level in the pot above the meat.
  4. Skim the scum off the water when it forms, being careful not to remove too many of the pickling spices (if you do remove a large amount of the pickling spices, add more spices to replace those removed).
  5. When meat is tender, remove from water and allow to cool.
  6. Grind together 3 cloves of garlic, the Indonesian long peppers, and the whole pepper corns.
  7. Rub the garlic and pepper mixture all over meat and refrigerate for 6 to 12 hours.
  8. Remove from refrigerator and allow to warm to room temperature.
  9. Smoke over a slow charcoal fire for about 2 hours.

Serve hot with good rye bread and assorted mustards.