I'm attempting my first smoke of corned beef for pastrami. I did my research and followed others here on what rubs to use.
Here is what I used:
4 Tbls Fresh ground Black Pepper
2 Tbls Fresh ground Coriander
1 Tbls Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Mustard Powder
I did follow the recommendation of soaking it prior to smoking to remove some of the brine. Final soak time ended up being close to 40+ hours. Weather yesterday kept me from smoking, winds were a killer.
Its in the smoker this morning temps holding steady between 235-240. Will take to an IT of 190 then foil.