Yeah its a new one for me. My Christmas present from me to me...HAHA
This is the recipe i used.
1/4 cup kosher salt (I cut this back to 2 Tbs because i used a packaged corn beef, I soaked it for 24 hours in water to remove some the salt)
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced (Rubbed into the meat before wrapping)
Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely.
Add in remaining ingredients and mix well. Rub is now ready to use.
It may be stored, refrigerated in an airtight container.
After the rub i wrapped in clear wrap really tight for 2 days. Upon unwrapping i let stand at room temp and pre heated my smoker to 225. The wood i use was 3 cups of hickory pellets and had water in the pan. I only smoked until the pellets were burnt (bout 1.3 hrs) then went with just 225 for another 2.75 hrs.
Pulled when i got an IT of 165, Then i took off the hook and wrapped again in clear wrap and let stand at room temp until cool. I then placed in fridge (should have been 2 days) but i could not wait and unwrapped in 1 day, Sliced and done as you can see.
I did replace the stock regulator with an adjustable one so i can have better flame control.
