a few of these threads floating around, this one is just my take.
12 lb corned beef packer. Soaked in water for about 7 hours, didn't change out water, in fact I used it for boiling red potatoes, carrots, and cabbage with the corned beef seasoning packet and some garlic powder, turned out well.
Rubbed the brisket with (thanks Hub)
3 TBSP Coarse-ground black pepper
2 TBSP Garlic powder
1 TBSP Onion powder
2 Tsps Ground Coriander
Loaded the tube smoker and set on smoke about 170 yesterday
After three hours bumped up to 225, ran for another 3.5 hours, 160 or so IT, then foil pan and some of the soaking water and beef broth, and steamed it on the smoker for another 2 hours, about 185 IT. About 8.5 hours total. Rest for 90 minutes.
sliced for dinner
plated
thin sliced this morning for sandwiches next week
Overall pretty decent results. Quite a bit fattier than the 2-3 lb corned beef flats you seen in most stores. If we get through the leftovers, which yes at this point it's supposed to be pastrami, I'll do it again next year.
Thanks for looking.
DK117
