Lizard King
Administrator
Staff Member
- Sep 9, 2010
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Soaked this Corned Beef flat for 24hrs changing the water often to get the brine/salt out. Made a rub with black pepper, garlic powder, onion powder, coriander, crushed mustard seeds and topped with smoked paprika.
Smoked to 195 on Hickory and Cherry then wrapped in heavy foil and a towel for 45 min.
Came out as a wonderful pastrami juice monster
Smoked to 195 on Hickory and Cherry then wrapped in heavy foil and a towel for 45 min.
Came out as a wonderful pastrami juice monster