I smoked two chunks of corned beef that I bought around St. Patrick's Day. Soaked in water overnight to remove some of the saltiness. Rubbed with coarse black pepper, coarse ground coriander, garlic powder, a little paprika and light brown sugar and refrigerated for two days. Smoked at 250-275*F with three chunks of pecan for 5 hours, then wrapped in foil and cooked for just another hour until 190-200*F internal. Removed from WSM and let drop to 170*F before slicing.
Very peppery! I might back off on the amount of rub applied next time, but on a sandwich with spicy brown mustard and some cheese, it's not overwhelming. And the dry pastrami burnt edges...out of bounds!
Very peppery! I might back off on the amount of rub applied next time, but on a sandwich with spicy brown mustard and some cheese, it's not overwhelming. And the dry pastrami burnt edges...out of bounds!
