Found two 4lb corned beef' in the freezer Wednesday morning and they have been soaking for 24 hours. Today I took them out of the water, made the rub and plastic wrapped them and placed them in the refrigerator until Friday. Here's some pics of the rubbed corn beefs which will be pastrami tomorrow sometime.
I'm also trying out the mod that has been discussed over on TVWB called the Piedmont Pan, this is where you bolt two Brinkmann charcoal pans together leaving a 1/2" space between them (I left 3/4") then you just place foil over the top pan to catch the drippings. No sand or water. According to people who have tried this, temps are very easy to control and you don't have the radiant heat issues some experience with sand or the mess with water. Here's a link to a thread about this mod.
http://tinyurl.com/yn8zms
http://tinyurl.com/yk3kea
Both flats rubbed, after 24 hour soak.
More pics tomorrow during the cook.
Rub recipe posted in the appropriate section.
I'm also trying out the mod that has been discussed over on TVWB called the Piedmont Pan, this is where you bolt two Brinkmann charcoal pans together leaving a 1/2" space between them (I left 3/4") then you just place foil over the top pan to catch the drippings. No sand or water. According to people who have tried this, temps are very easy to control and you don't have the radiant heat issues some experience with sand or the mess with water. Here's a link to a thread about this mod.
http://tinyurl.com/yn8zms
http://tinyurl.com/yk3kea
Both flats rubbed, after 24 hour soak.
More pics tomorrow during the cook.
Rub recipe posted in the appropriate section.