Smoke to 160, wrap in foil till 200. Rest 24 hours in frig. Steam to 215 then run through slicer. Season with lots of pepper and a bit of garlic, and mhgp.
^^what he said^^
Sometimes I steam it and sometimes not. It's good either way.
Also here's the rub recipe I have used for years. I sent this to you a couple years ago(noticed that when I copied the recipe).
I rub it with the oil, coat it with the spice mix, then wrap and leave it in the fridge overnight.
For a 4-5 pound corned beef brisket flat I use...
5 tablespoons fresh coarsely ground black pepper
3 tablespoons coriander powder
1 teaspoon chipotle pepper
1 teaspoon mustard powder
1 teaspoon dark brown sugar
2 teaspoons Turbino sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons Safflower cooking oil
This gives me enough to do the main coating and some for the next day before I put it in the smoker.
Change it up to suit your taste. This has a little kick to it with the peppers and the mustard.
