I gave some details in post #10 regarding soaking to remove some of the salts and a general idea on cooking times. I pretty much wing it depending on how much time I have. But this is what I did specifically for this cook:Could we get a bit more detail: temp and time parameters, etc. I like what I see and would like to give it a shot some time.
Looking good! Do you mind sharing the rub recipe? I’m still not totally satisfied with mine.
I too have used the amazingribs.com rub recipe (as well as his technique for corning the beef in the first place). I pretty much follow his rub recipe depending upon what I have on hand at the moment of truth. I may tweak some day, but at the moment, it's a good starting point for sure.
But there was something about that rub that upset my stomach just a bit.
Yeah, I didn't put much mustard seed in it and no mustard powder, coriander powder, or paprika. Seems to be compatible with me. Just had a half a cold pastrami sammich. So guuuuuud! .... as one of the sushi chefs, at a joint we frequented used to say.I pull back out the coriander powder and just use the crushed coriander seeds as I thought it might get a little too astringent/harsh. I have not used a binder as I think the corned meat is tacky enough to hold on to the rub.