First and foremost thanks to all who have posted on briskets and pastrami. Those have been invaluable in my learning to date.
Prior to venturing to a full brisket, I thought I would start off with a small corned beef that I had in the freezer to use as a "test run" of sorts.
I will be doing this along with a pork shoulder which can be found here;
Started with a small 3.3 lb flat that I had in the freezer.
Last night I rinsed real well and soaked for almost 24 hrs changing the water periodically.
My rub consits of roughly equal portions of
fresh ground coriander and
then I added some
Granulated Garlic ( coarser than onion powder I would normally refer to these as powders, but I saw some actual garlic powder at the store and it looked like talc)
with dashes of Paprika and Cumin.
Then right before the rub I threw in some dark brown sugar. The thought being that the sugar may counter the saltiness.
Here is the Corned Beef/Pastrami after the rub.
Wrapped in plastic wrap and it is in the fridge next to the pork shoulder for tomorrow AM
Will post pics tomorrow as well as a schedule of how things are progressing.