Pretty simple really. Went with a different cut this time though as brisket is usually too big and cost too much for what I need. This is just a little rump roast as it has lest fat and is way cheaper than the brisket. I've also done eye of around but injecting is necessary if the meat is over 2" thick. I use pop's brine on the forum here with a few tweaks. Basically here is the recipe:
1c brown sugar
2tbl pickling spice
5-10 black peppercorns
1 Heaping Tbl Cure #1
Brine for 5-7 days fully submerged. If more than 2" thick inject until weight is increased by 10%
After that I rinse the beef and soak in clean water for 30 min. Then I dry with paper towel and rub with equal parts coriander and black pepper. The smoke low and slow until around 190° and feels like butter when inserting a thermometer.
FWIW these things can take a lot of smoke. Feel free to lay it on thick and for a long time. I try to smoke pastrami at 220° to keep it in the fire for a while. Here is one I did last week from a brisket flat Edited by jtupper - 7/14/13 at 12:58am