So away I went to my butcher, where he personally seasons and prepares his own corn beef, I got a 5lb seasoned piece of meat. The butcher said that he had been brining it for seven days already and it was ready to go.
So the next day I removed it from the packaging, and saved as much of the seasonings as possible, then soaked the meat in water for about an hour and half to remove some of the salt. While it was soaking I mixed up some more seasoning, a little onion powder, garlic powder, paprika, coriander seed, mustard seeds, whole pepper, and smashed it all together in a mortar.
Here is what the meat looked like after soaking:
After I dried the meat I rubbed it with the wet seasonings I had removed earlier, then rubbed it with the dried seasoning that I had made.
I used 4 oz of Hickory, set the temperature on my Smokette to 225, the time was 4pm and I was shooting for an internal temperature of 185.
By the time I went to bed 10pm, the internal temperature was 154. And by about 1pm it hit a plateau and sat at 165 for about 2 hours. At 5am when the dogs needed to go out, the temperature was at 175, so I kicked the temperature up to 250. At 175 the temperature probe slid in easily. At 7:30am, the meat finally hit 185. Below are the results.
My father who 5 months ago said �you don�t need a smoker� is begging for more!
If I had it to do all over again, I would I change anything? Well not at this point.
Cheers, Doxie!