Vince B
is one Smokin' Farker
With St Patty's day just passing I have purchased a few corned beef flats and points. Today I was planning on smoking a slab of ribs and have one of these CB's defrosted. I wanted to make one and its been a while since I have tossed one on the wsm. It seems that some take and soak them over night to get some of the salt out of them and use a pastrami rub on them. I'm not a bit fan of lots of pepper and it seems that is the main ingredient. So my question is how are you guys smoking this kind of cut and what do you normally rub it with? Also those of use that make Rubens lets here how you do it. Any and all suggestions are appreciated. TIA Vince