3/17/2026 – St. Patrick’s Day – Bought a 3.6 lb. Murphy and David corned beef brisket from Rouces and smoked it with Pastrami seasonings.

After washing it well, we seasoned it with:

• Freshly cracked coriander seed in the little coffee grinder—heavy coating.
• Smoked black pepper sample packet from the Spice Sage
• Brown mustard seed

3:15 PM – Put it into the preheated Recteq at 250°.

4:15 – Added to the smoker two quarters of a cabbage that had been slathered in olive oil + granulated garlic +granulated onion. IT of the meat is 150°.

7:30 – Pulled as needed to eat and IT was 185. Great rare coloring but still a little tough. Will wrapped in foil and roast it more tomorrow.