I have been looking at everybody's pastrami posts and they always look so good. I am not the best at making brisket so I have learned to stick with pork and chicken. When I saw people using the pre-brined corned beef cuts from the supermarket and getting good results, I decided I had to give it a try. I got a 4.5lb flat cut and I found a rub from "Smoke and Spice" for deli brisket that had corriander, mustard seed, black pepper, salt, and garlic powder. I toasted the corriander and mustard seeds and ran all the corns through a pepper mill. The smell of the rub was awesome. I did not get a picture of the flat before I put it on the ECB. A couple of the pics did not turn out so good. I will get better pics as I go along.
post #1 of 8
1/9/10 at 4:59pm