OK I now have time to tell you guys what all I did to the meat. The corned beef I soaked in cold water over the course of 3 hours. I then pulled it out shook off the excess water and smothered it in mustard. I used fresh cracked pepper and minced garlic covering every inch. I then wrapped in plastic wrap for a couple hours. The chicken I hit with cracked pepper, sea salt, garlic powder, and brown sugar. I also wrapped it in plastic wrap for a couple hours.
I also made my own BBQ sauce. I used apple cider vinegar, black strap molasses, brown suger, minced garlic, whole onion, ketchup, sriracha, chili powder, Spanish paprika, olive oil, and water. It all went in blender until smooth adding here and there to taste then heated on stove. Turned out sweet and spicy with a bit of tang to it. I think I will use it on the chicken only this time.
Corned beef sitting at 143*F
Edited by IdahoMuskrat - 4/13/16 at 12:40pm