Just tried to create something different for St. Patricks day. Smoked Corn Beef with Spice House dry rub.
6 - 8
Soak corn beef 24 to 48 hours to remove excess salt.
Pat dry and lightly rub with Dijon mustard.
Mix Spice House Rubs together and sprinkle on corn beef, about 1 teaspoon per pound.
Smoke at 220 over cherry wood, 1+ hour per pound until internal temperature at 180 degrees. Tent in foil for one half hour. Slice and serve.
This recipe was provided by Don C from San Jose