Corned Beef
My first attempt at smoking a corned beef. Fortunately, I read up on it and learned to submerge it in a water bath in the refridgerator for 24 hours to reduce salinity. I changed the water 5x during that time. These pictures show it coming out of the bath being readied for seasoning.
Dry Rub
Spices for dry rub:
2 tablespoons coriander seeds
1 tablespoon mustard seeds
1 tablespoon black peppercorns.
1 teaspoon paprika
1 teaspoon garlic powder
Packet of seeds provided with meat
Guinness for spritzing.
RecTeq Bullseye.
Fruit pellet blend.
10 hour cook at 225. (obvious calibation error)
Spritzed every 40 mins with Guinness Draught.
Wrapped butcher paper at 175, continud cook to 205.
End Result
First night seemed too salty but maybe not rested enough as later servings seemed better. Would definitely do it again .
