Here's one I did before easter:
Step by Step
By Tip Piper of Hillbilly Vittles
Beef Brisket trimmed and separated (point/flat)
¼ tsp #1 cure per lb.
1 tsp Garlic Powder
1 C Kosher Salt
½ C White Vinegar
8 Tbls White Sugar
2 tsp Cracked Pepper
1 tsp ground Mustard
¼ tsp ground Cloves
Upta 2 Gallons a Water
Cure for 7 days. This makes your corned beef.
Ifin ya jus want corned beef smoke at low temp to an internal temp of 165*, but ifin ya wan't ta make pastrami goto the next step.
5 Tbls Kosher Salt
4 Tbls Paprika
3 Tbls Coriander
3 Tbls Dark Brown Sugar
2 Tbls cracked Black Pepper
2 Tbls Yellow Mustard
1 Tbls White Pepper
1 Tbls Garlic Powder
Rub into corned beef by hand well, all sides. Then smoke at low temp to an internal temp of 165*.
Trimmed an seprated brisket.
In the brine/cure bucket fer 7 days.
On the left, rubbed an ready ta smoke inta pastrami - On the right ready ta become smoked Corned Beef. The pieces were rinsed before rubbin/Smokin. Notice the nice pink color from the cure!
The smoked corned beef, excellent taste! A bit salty, next one I will soak fer 2 hours changin the water out each 1/2 hour ta fix that. Gonna make some fine Reuben sammies though!
The smoked pastrami. This is good stuff! Gonna make some fine sammies to!
Know, I thin I might add some picklin spice an maybe some bay leaf ta the next batch, but it sure was tastey!
Tammarraw night we slice! An that will end the project!