[youtube https://www.youtube.com/watch?v=NkBDeaUJn6s&w=580&h=385]
My first time attempting to prep and slow smoke a corn beef brisket.
My Own Pastrami Rub
2 TBS coarse ground black pepper
1 TBS Paprika
½ tsp Red pepper
2 TBS Coriander powder
1 TBS Brown sugar
2 TBS Dark roast fine grind coffee
Mix The above dry ingredients together. Coat the corn beef brisket with mustard or olive oil. This allows the rub to stick on the brisket better. Let sit for at least 2 hours or overnight if you prefer. Bring the smoker up to 225°F – 250°F and slow smoke the brisket till the internal temperature is around 160°F. Wrap in foil, return to the smoker and cook till the internal temperature is 190°F – 195°F. Pull from the smoker and let it rest for about 1 hour or till you just can’t wait any longer, but try for at least 30 minutes. Unwrap, slice it up, enjoy…
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