- Jul 25, 2007
- 2,761
- 17
Liked the first try so much, I decided to go for it again today.
Soaked the 3+# corned beef flat cut about 24 hours, changing the water every 6 hours or so. Rubbed with a mix of corriander, black pepper, garlic powder, paprika, and some bbq rub. Put it in the smoker around 9:15, gonna take my first temp check @ 3:00ish. Shooting for about 180-190 degrees before I pull it off, and steam the pastrami until around 200 degrees. May slice it tonight for some sandwiches, may refridgerate it and slice tomorrow. I have dark rye, kraut, swiss, and homemade Russian dressing when I do have a sandwich.
rubbed:
3 hours in:
Soaked the 3+# corned beef flat cut about 24 hours, changing the water every 6 hours or so. Rubbed with a mix of corriander, black pepper, garlic powder, paprika, and some bbq rub. Put it in the smoker around 9:15, gonna take my first temp check @ 3:00ish. Shooting for about 180-190 degrees before I pull it off, and steam the pastrami until around 200 degrees. May slice it tonight for some sandwiches, may refridgerate it and slice tomorrow. I have dark rye, kraut, swiss, and homemade Russian dressing when I do have a sandwich.
rubbed:
3 hours in: