Originally Posted by S2K9K
I have two 5lb sirlion tips brining right now using Smokin' Al's brine recipe (with a little tweak to it), been in 9 days now and I plan on smoking them on Saturday. I've been reading a lot of threads on here but can't really find the answers I want.
First, Do I need to soak it in clear water before I smoke? I saw Al said he did his for 4 hours but I'm not seeing anyone else soaking unless it was a (store bought) corned beef beforehand.
Second, What is a good simple rub recipe? I see mostly black pepper and coriander but I can't find at what ratio to each other, and about how much would I need for two 5lb sirlion tips?
Thanks in advance for any help!
Whether you soak it or not is a personal preference. I suggest you slice off a piece & do a fry test, if it's too salty or the flavor is too strong then soak it. If not forget it.
Once again the spices are a personal preference, we just use CBP. If you want to use a combo I would try about 1/4 the amount of coriander that you use for pepper. 1 tsp to 4 tsp., or 1/8 cu to 1/2 cu.
How much you use is up to you, we like a nice bite to the pastrami so we coat it pretty heavily with pepper.
Your just going to have to pick some numbers & give it a try, then if it's not right adjust it for next time. Or smoke one of them & see how you like it, then make adjustments & do the other one.
Make sure you take notes so you know exactly what you did. It may come out perfect the first time and you would want to know how to do it again.