" BOB" > wrote in message
news
> In ,
>
> I like to cake on the coriander and black pepper. If there's too
> much, you can trim it off after it's cooked. If you don't have
> enough, the flavor will be lacking. I really like to "corn" my own
> brisket first, but smoking a store-bought corned beef brisket is what
> got me started doing it myself. Well, that *and* Jack Curry
> describing his do-it-all-at-home Pastrami.
>

BOB, I'm planning on another of Jack's pastrami cooks within the next week
or two.

I've got the meat. I've got the cure. I've got the fridge space. All I need
is some fair weather.

Graeme....BTW, have you seen the new garlic SPAM?