Hi african...more details please. did you use corned beef or a regular brisket. what did you rub it with? Did you use any salt? Can I have a bite of yours? thanks Pam .☆´¯`•.¸¸. ི♥ྀ
Hi Pam
i start with regular brisket i brine it for 2 weeks in water ,salt,brown sugar, pickling spice and cure#1 .(i got a Calculation for cure#1 if you need )
after 2 weeks i wipe it dry and rub it with 2 parts b pepper 2 parts coriander and 1 part garlic powder.i give it a quick grind and
i smoke it at 225-230 till IT 155 . then i eat it with home made ray bread Swiss cheese home made kraut and mustard .