Here's the recipe for the corned beef cure and the pastrami rub.
Corned beef cure.
1 beef brisket
1 gallon water
1.5 C Kosher salt
1 C Brown sugar
1/4 C Pickling spice
2 TBS peppercorns
1 cinnamon stick broken up
4 clove studs
5 garlic cloves
6 bayleaves
1/4 tsp Prague #1 per pound of meat
Boil, cool to 40*. Inject brisket every 2 inch's over whole piece and then cover with brine in 2 Gallon ziplock bag for 7 days. Soak in cold water for 3 - 4 hours changing the water frequently. Cook in oven or crock pot or rub and smoke for pastrami.
Pastrami Rub
5 tablespoons kosher salt
4 tablespoons 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
PREPARATION:
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.
Just rub the corned beef with the pastrami rub and smoke it at about 200 - 225 until the internal hits 165 or to your own desired temp.
