aquablue22
Babbling Farker
- Joined
- Nov 27, 2008
- Messages
- 3,851
- Reaction score
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- Age
- 69
- Location
- Ormond Beach, Florida
As i was making my way past the meat counter last week I stumbled upon the corned beef section, man o man did a pastrami sandwich with pickles, deli mustard and melted Swiss cheese sound good. So I found this nice little 4 pound corned beef and adopted it. Got it home and soaked it in clear water for 3 days, changing the water every 10 hours or so. Next I made a rub of:
4 tbsp Ground Pepper
2 tsp Ground Coriander
1 tsp Granulated Garlic
1 tsp Onion Powder
2 tsp Simply Marvelous Sweet and Spicy
1/2 tsp Thyme
1 tsp Paprika
1 tsp Ground Mustard
1 tsp Raw Sugar
1/2 tsp Chipotle Powder
I dried off the corned beef and covered it with the rub and back in the frig for 12 hours. Since it was just a little fella I fired up the 18.5 Weber Kettle and smoked it at 225 using Apple chips until it hit 165, then i pulled it off and wrapped it up in foil and let it rest for 2 hours. Sliced very thin and piled high on fresh deli seeded rye and grilled with pickles, deli mustard and Swiss cheese..........! :thumb::thumb:
4 tbsp Ground Pepper
2 tsp Ground Coriander
1 tsp Granulated Garlic
1 tsp Onion Powder
2 tsp Simply Marvelous Sweet and Spicy
1/2 tsp Thyme
1 tsp Paprika
1 tsp Ground Mustard
1 tsp Raw Sugar
1/2 tsp Chipotle Powder
I dried off the corned beef and covered it with the rub and back in the frig for 12 hours. Since it was just a little fella I fired up the 18.5 Weber Kettle and smoked it at 225 using Apple chips until it hit 165, then i pulled it off and wrapped it up in foil and let it rest for 2 hours. Sliced very thin and piled high on fresh deli seeded rye and grilled with pickles, deli mustard and Swiss cheese..........! :thumb::thumb:
