Happy Sunday morning everyone!
I've already lost an hour in the day, so I figured I better get on it!
Bought a 4 pound corned beef yesterday, and am using a combination of what I've learned on this forum from previous pastrami quests, and my favorite book (smoke&spice). Basically instead of curing my own brisket, I opted for the corned beef. The rest of the recipe is based off what was in the book.
1/4 cup crushed pepper
1/4 cup crushed coriander
1/4 cup crushed mustard (i used a little less since I rubbed brisket down with mustard)
6 tablespoons kosher salt (omitted this since corned beef is salty already)
2 tablespoons garlic powder
I used a coffee grinder to crush each fresh spice, and it worked quite well! A little inconsistent as far as size of each spice when it was done, but I think it kind of adds an 'old world' aspect to the rub, a few whole pepper corns and seeds patted on the outside of the brisket is just fine by me!
She's on now, smoker at 200-220*, I have no idea how long it's going to take, as I've heard 12 hours, and my book says around 5. I guess we'll find out! Will have pictures once it's done! Thanks for looking!