Fathers Day Pastrami (First One) with QView

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;

http://www.smokingmeatforums.com/t/164516/fathers-day-pork-shoulder-first-one-with-qview

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

black pepper

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)

Granulated Onion

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.

Thanks again