It always surprises me when someone has a full-time job, plus kids, yet they still find time to cook good food. You find these people in unexpected places!
Set aside a few days to complete this recipe, with the culmination of a 10-12 hour smoker session at the end.
Pot with lid
Wood chips (post oak or cherry)
Corned beef - store-bought or homemade
Water to cover meat for soaking and rinsing off
2 Tbsp. whole peppercorns
2 Tbsp. ground pepper
1 Tbsp. whole coriander seeds
1 Tbsp. powdered coriander
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
½ tsp. whole yellow mustard seeds
½ tsp mustard powder
Put the corned beef into a pot and cover with water. Store in the refrigerator for at least 8 hours to desalinate.
Mix your rub.
While meat is still damp, apply the rub liberally, about 4 Tbsp per a square foot of meat.
Place in the fridge unwrapped for at least 2 days.
Fire up your smoker to 225°.
Smoke until the internal temperature is 193° - 203° (about 10-12 hours).
Slice thin, perpendicular to the grain.