Ok, now I know how to do up some award winning BBQ so that's not my queston here. What I want to know about is this, there is a deli in New York, Schwatz, they have been in business for 75 years. They do a cure on the meat and then smoke it for 2 hours then put it in a steam pan and cook it a little longer......now they say it is not corned beef.....I am trying to find out what the rub is that they cure it in. I am wanting to start selling meats like that here in my shoppe for lunches.....anyone have any ideas on this??????